Mee Rebus

Salam to all,

Last Friday I had a chat with my bestie in Singapore via Skype.  A week before she was hospitalised due to pneumonia.  She has recovered but was still on hospitalisation leave until today.  She told me how the hospital food sucks hehehez.  She was served plain porridge with tasteless dishes for lunch and dinner.  For breakfast, she had quaker oats.  What do u expect bestie??  You were on diabetic diet weren't you ;)  Story goes that she ordered mee rebus on her last day, before she checked out and described to me how wonderful and yummilicious the mee rebus was.....hmmmzzz.

It was almost bed time when I finished skyping with her and I was tossing and turning in bed thinking of mee rebus hehehez.  I've never cooked mee rebus before but it certainly was one of my favourite street delicacies back home ;) yummz yummz.  Since I cant sleep....I googled for recipes and chose this one since my pantry was running low and it needed to be stuffed with groceries badly.  I havent had the chance to do groceries bcos hb needed the car for work :(

Woke up the next morning....not really early around 8am hehehez.  Was still thinking if I should start my mee rebus project.  The morning is getting cold nowadays making it a tiny little bit hard to get out of bed.  When Jannah jumps in the bed with me and I asked her if she wanted mee rebus....she quickly answered YES!!  I had no choice but to satisfy my cravings hehehehez.  It was really worth it......this recipe is certainly a keeper.

Source : CMG @ Tiffibiru
Adapted From : Chef Wan's Cook Book.


BAHAN-BAHANNYA :-)
1 kg mee kuning
150 g taugeh, buang ekor
2 keping tauhu, goreng terendam, hiris nipis
2 biji cili hijau, hiris
1 biji cili merah, hiris
1 pokok daun sup, hiris
1 pokok daun bawang, hiris
4- 5 biji telur rebus, kupas dan belah 2
6 biji limau kasturi, belah 2
Bawang goreng secukupnya
Kuah mee rebus*

INGREDIENTS :
Yellow Noodles
Mung Bean Sprout
Hard Tofu - Deep Fried & Sliced
Green Chillies
Red Chillies
Chinese Celery
Spring Onions
Hard Boiled Eggs
Calamansi Limes (I used limes can’t find calamansi here)
Fried Shallots
Mee Rebus Gravy*
(I didn’t specify quantity here…..it’s really up to u ;)

BAHAN KUAH MEE REBUS* :-)
1/4 cawan minyak masak
2 camca besar rempah kari daging
2 1/2 camca besar tauco, tumbuk lumat
500 g daging lembu (sedap yang ada lemak sikit)
5 - 6 cawan air
500 g keledek
1 cm lengkuas, dititik
1/3 cawan kacang tanah, goreng tanpa minyak dan kisar halus
1 biji tomato, belah 4
7 biji bawang merah kecil*
3 ulas bawang putih*
1 cm halia*(*tumbuk halus)
Garam dan gula secukup rasa

MEE REBUS GRAVY INGREDIENTS* :
¼ Cup Canola Oil
2 tblsp Meat Curry Powder
2 ½ tblsp Fermented Soya Beans* (I washed & drained them)
500gm Beef
5-6 Cups Water
500gm Sweet Potatoes (I only had a 350gm sweet potato and added potatoes to make up to 500gm)*
1cm Galangal - Bruised (I substituted with 1 lemon grass)
1/3 Cup dry roasted peanuts (I substituted with roasted cashews)*
1 Tomato - Cut into four (I did not add)
7 Shallots (I used 2 medium brown onions)*
3 Cloves Garlic*
1 cm Ginger*
Salt & Sugar To Taste
1 Ikan Bilis Cube - I added.

Easy peasy fried chicken.....no specific measurements though.  Cumin, coriander, chilli, turmeric (all in powder form),  finely chopped garlic, salt, pepper and ground rice flour.  Deep fried in hot canola oil. 

CARA MEMBUATNYA :-)
UNTUK KUAH MEE REBUS :- 
Daging dihiris nipis dan rebus hingga lembut (kalau guna daging batang pinang tak perlu rebus dulu). Keledek direbus hingga lembut dan kisar halus. Panaskan minyak, tumis bahan tumbuk halus hingga harum, tambah taucho dan rempah kari, kacau rata. Tambah sedikit air jika perlu. Masukkan daging (kalau daging rebus, masukkan sekali air rebusannya), air, keledek dan lengkuas. Masak perlahan selama 20 minit. Tambah kacang tanah kisar dan tomato, perasakan dengan garam dan gula. Masak hingga kuah pekat. (selalunya kuah mee rebus perlu manis sedikit).
PENYEDIAAN MEE REBUS :-
Celur mee dan taugeh mengikut kuantiti yang diperlukan. Letak dalam bekas sesuai. Kacau kuah dan tuang atas mee. Letak telur rebus dan taburkan cili hijau/merah, tauhu, hirisan daun sup/daun bawang, bawang goreng dan diakhiri dengan perahan jus limau kasturi. Hidangkan segera.

Method : (I did my way instead)
Slice beef thinly and boil until tender.  Do not discard the beef stock.
Boil sweet potatoes/potatoes until tender.
Blend all the (*) ingredients until fine.
Heat oil in a pot.
Fry all the blended ingredients, curry powder until fragrant.
Add beef, beef stock, water, lemon grass and ikan bilis cube.
Simmer on low heat for abt 20 mins to thicken the gravy.
Season with salt & sugar.

To Assemble Mee Rebus :
Blanch yellow noodles & mung bean sprouts in hot water for 30 secs.
Place noodles and bean sprouts in a bowl.
Pour the gravy on top of the noodles and bean sprouts.  Garnish with chillies, eggs, chinese celery, spring onions and shallots.  A squeezed of lime and its ready to be served immediately ;)

I completed my mee rebus with bagedil & fried chicken!!  PBG!!  The chillies were freshly harvested from the garden and they were so crunchy.  Burrrpppsss.....excuse me, alhamdullilah hehehehez.  Have a great week u all.......TTFN ;)  

Satay

Weather for Te Awamutu today

Season :
Summer
Forecast :
Chance of Rain
Temp : 23°C | 14°C
Current :
Fair With Very High UV(10) Warning
Temp : 22°C

Salam, Kia Ora...

I intended to post this entry last night but was a little sleepy while I was composing halfway ZZZZzz.  I am so glad that my favourite series, The Vampire Diaries aired again last Thursday after taking a break for almost 1.5 months....wwweeeiii.  Also, I just finished 'marathoning' a 20 episodes Korean drama, Secret Garden for 2 days :D

I was drooling when Yat posted the satay entry at her blog, so I decided to make some.  One thing abt satay, the preparation is very tedious but its really worth all the trouble.  Since I only make satay once in a while, I will usually make heaps to last us for 2 nights dinner...hehehez.  I thought of freezing them but hb said that he doesn't mind having satay for 2 nights.  While eating last night, Jannah had a big burp and when I asked her if she was full she said "Jannah lapar lah nak satay dgn nasi ketupat lagi"  She simply luvs them....hehehez.

I didn't measure the ingredients as I am so used to pouring and sprinkling all the spices into the meat.  This recipe that I got from mamafami is sort of similar to my satay marinade.  Also, I was kinda hoping that I have enough bamboo skewers as I couldn't be bothered to drive to the supermarket to get more ahakkksss.  Lucky me I had enough...weee hooo.  After skewering them I counted : 42 sticks beef, 35 sticks chicken & 12 sticks beef liver.  Hb doesn't eat liver, he said its gross but I luvvvv them...yummo :ppp

Source : Mamafami.

Ingredients :

1 kg chicken/beef fillet ~ cut into 2.5cm x 2.5cm pieces
1 1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons honey
2 tablespoons cooking oil
satay sticks

extra oil and lemon grass for basting

To blend :

3 shallots
2 candlenuts (buah keras)
2 cloves of garlic
3 cm fresh turmeric or 2 teaspoons turmeric powder
4 cm ginger
2 lemon grass
4 cm galangal (lengkuas)
1 tablespoons coriander seed }
1 teaspoon fennel seed (jintan manis) } fry without oil over low heat till fragrant
1 teaspoon cumin seed (jintan putih) }

(I used powdered coriander, fennel & cumin cos too lazy to fry without oil :D)


Method :


1. Mix sugar, honey, cooking oil and salt into the blended ingredients to form a paste.
2. Rub paste mixture into the diced chicken or beef and leave it to marinate for 3 hours.
3. Thread seasoned meat on to satay sticks.
4. Grill over char- coal fire or under hot grill . Baste with oil and water mixture to keep meat moist.
5. Serve with peanut sauce, cucumbers and onion cut into wedges and nasi impit (rice cake).

Only left with 2 pieces of instant ketupat (rice cake) last night.  I am really hoping someone will send me a care package as my supplies are depleting.  Mummmmmmyyy!!!!!..........

Photo source : Drama Wiki

Drama Title : Secret Garden

Episodes : 20.

My review : This drama is funny with a few sad scenes.  I became bored from episode 15 onwards.  Usually, I don't want dramas to end quickly but couldn't wait for this one to end and I was fast forwarding 'flash backs' as there were too many of them......borrrinnggg.  Yawwnnss!!!

Enjoy the weekend everyone.

Me Te Aroha...With Love,

Anie ;)

Steamed Glutinous Rice With Chicken (Lor Mai Kai)

Weather for Te Awamutu today

Season :
Summer
Forecast :
Chance of Rain
Temp : 30°C | 13°C
Current :
Mostly Clear 
Temp : 17°C

Salam, Kia Ora...

I remembered when I was still in SG, I used to stock up the freezer with frozen lor mai kai bought from NTUC.  The portion were small and I will usually heat up 2 pieces at a time in the microwave.  Add heaps of white pepper and enjoy them while they were still pipping hot...yummmy ;)

For fresh dumplings and baos, I usually just head to the 7/11 stores to buy them.  A few times when I went there the food warmers were empty but when they were filled I will definitely buy the bbq chicken baos, prawn siew mais & LMK made by HongKong DimSums as I simply luv them.  Its been awhile now that I last indulged in those yummy dumplings....booo hooo 

Anyway, I'm so used to the frozen LMK whereby the glutinous rice is white and not black.  Yesterday, I googled for the recipe and was disappointed when all the recipes I stumbled upon features the black glutinous rice.  Nonetheless, I decided to give this recipe a try.  I followed the recipe for the chicken marinade and omitted mushrooms bcos I simply hate them and adjusted the glutinous rice seasoning ingredients so that the glutinous rice remains white.  I'm glad this recipe produces yummy LMK.....really satisfy my cravings of LMK!! yummmmmzzz ;pppppp 

Recipe adapted from Seasaltwithfood. Recipe below has been amended by me.  This recipe produces 8 bowls for me.  I had 2, Jannah had 1 and I froze the rest ;)

Steamed Glutinous Rice With Chicken

Ingredients For Glutinous Rice :

2 Cups Glutinous Rice, soaked overnight and drained
1 1/2 Tbsp Peanut Oil
8 Small Ramekins or 4 stainless steel bowls (5” diameter)
Seasoning
2 tsp Salt
½ tsp Sesame Oil
2 tsp Sugar
A few dashes of White Pepper

Marinate For Chicken :

1 Tbsp Oyster Sauce
2 tsp Soy Sauce
2 tsp Dark Soy Sauce
½ tsp Minced Ginger
2 tsp Sugar
½ tsp Sesame Oil
1 tsp Corn Flour
A few dashes of White Pepper

300 g Chicken Thigh, boneless and skinless
150 g Chicken Breast, boneless and skinless


Method

Cut the chicken into small bite-size pieces and marinate for at least 30 minutes.

Place the soaked glutinous rice in a large tray and steam for 20 minutes. Remove the rice from the steamer and mix well with the seasoning. Set aside.

In a medium saucepan, add 1 ½ tbsp oil and cook the chicken on medium heat. Stir the chicken pieces for about 5 minutes and remove from the heat.

Lightly oil the ramekins or bowls and divide the chicken evenly. Then top with glutinous rice and press firmly. Cover the bowls with aluminum foil and steam on high heat for about 30 to 35 minutes. Remove from the heat and serve immediately.

Back to watching Korean dramas now, bye bye everyone...


Me Te Aroha...With Love,
Anie ;)

Grilled Honey Lemon Chicken Wings

Weather for Te Awamutu today

Season :
Summer
Forecast :
Chance of Rain
Temp : 32°C | 16°C
Current :
Light Breeze With Late Fog
Temp : 23°C

Salam, Kia Ora..

I know its been too quiet from my end, while I can see other bloggers are actively updating their blogs like 2 to 3 times a day.  WoowwwWeee!!  I really salute those bloggers who have the opportunities to blog abt their yummy bakes and dishes regularly.  Hmmmzzzz, actually I envy them hahahaz. 

Today, I told hb that I needed to post an entry as its been ages since I last posted one.  His reply was "I thought you've blogged abt the sausage rolls a few days back, how can that be ages?"  When I told him abt how frequent some bloggers update their blogs, all he could reply was 'holy molly'.  Holly molly alright...ahakkss :D

The temperature here has been hot and muggy and its screwing Jannah's bedtime I reckoned.  She only fell asleep at 10.30pm compared to her normal bedtime that is between 8.30pm to 9pm.  She was tossing around, playing, rolling in her blankie and kicking the bedroom wall.  I accompanied her in her bedroom, but was getting bored and irritated bcos she didn't want to go to sleep....haiizz.  I had to bribe her!!  Told her that I will take her shopping tomorrow if she goes to sleep now.  Oh, what do ya know??  10 minutes later, she's in lala land.  She said she wanted blue's clues...hopes that she doesn't remember the bribery tomorrow morning *crosses fingers and toes* smirksssssss >.<

Just sharing a simple grilled chicken recipe that we had for dinner just now ;)

My all time favourite part of the chicken is the wing tips...yummmy ;pppp

Ingredients :

• Abt 1 - 1.5 kgs chicken wings
• 2 cloves garlic - chopped finely
• 1 cm ginger - chopped finely
• 1 1/2 tsp cumin powder
• 1 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp chilli powder
• 4 - 6 tblsp honey (add less or more, adjust accordingly to your taste bud)
• salt & pepper to taste.
• 2 lemons

Method :

• Clean chicken and drain excess water.
• Marinade chicken with all the above ingredients except the lemons for at least half an hour.  The longer its left marinated, the better.
• Squeeze the juice of 1 lemon over the chicken wings before grilling them.
• Grill the chickens in a 180 to 200 degrees C oven till cook. (Fan grill is the best)
• Once cooked, squeeze the juice of the other lemon over the chicken wings and serve.

Happy weekend everyone.

Me Te Aroha...With Love,
Anie ;)

Chicken Nuggets

Weather for Te Awamutu today,
Season :
Spring
Forecast :
Chance of Rain
Temp : 25°C | 19°C
Current :
Gentle Breeze With Late Fog

Temp : 19°C

Salam...Kia Ora,

Definitely got no idea what to cook for dinner just now.  Opened the freezer, not much left in there as it's my groceries day tomorrow.  The emptier the better, bcos I need the storage space for our 2 weeks supplies of halal produce. 

I normally stock up 2 weeks supplies of meats, chickens, sausages and chicken luncheon because I couldn't be bothered to drive all the way to Hamilton, which is abt 45 mins away from where I live.  As for fish, I will just buy them fresh from the supermarket here.  Sometimes, we get free fishes from hb's work mates who luvs to go fishing during their days off. ;)  

Anyway, I decided to make some chicken nuggets as there's a pack of chicken fillet and I'm missing McDonald's chicken nuggets at the same time.  Not that I can't buy frozen halal ones, but they taste disgusting :( I wonder why the frozen nuggets are grayish in colour...yucks!!!  This nuggets recipe is so far the best that I've ever tried...will definitely use this recipe again next time.  The softest chicken nuggets I've ever made, its definitely white just like McD's nuggets...the only thing that is missing is McD's curry sauce...and errmmm chicken beaks, heads, feathers, bon bon and any other parts that I can't think of...wahahahaz!! 

Source : Hana's Family Blog.  Thank you Hana for sharing this recipe ;)

 Hb said we should call them luvgets instead of nuggets...hehehez :D Those ones in the basket are supposed to be :-

Butterflies, the ones on the left and penguins, the ones on the right.  They certainly look no where near to what I've decribed them to be after I coated them with breadcrumbs...hehehez :D

Ingredients :

• 500gm Boneless & Skinless Chicken Breast Fillet or Minced Chicken (I used chicken breast fillet)
• 3 tblsp Breadcrumbs
• 1/2 tsp Baking Powder
• 1/2 Egg (Beaten)
• Salt & Pepper to taste
• Enough Oil For Deep Frying

Method :

• If using chicken breast fillet, cut into chunks and process in a food processor until fine.  Otherwise skip this step.
• In a large bowl, transfer the processed minced chicken.
• Add the rest of the ingredients above and mix thoroughly.
• Shape the nuggets to your liking.

Coating :

• Flour
• Beaten Eggs
• Bread crumbs

Method :

• Firstly, coat the nuggets with flour, then dip it in the beaten eggs and lastly coat it with breadcrumbs.
• Repeat the above step if you like thicker coating.  (I only did it once)
• Deep fry in hot oil until golden brown and serve with your favourite dipping sauce.

Enjoy the rest of the week everyone....

Me Te Aroha...With Love,
Anie ;)

Mild Chicken Vindaloo

Weather for Te Awamutu today,
Season :
Spring
Forecast :

Clear

Temp : 30°C | 15°C
Current :
Light Breeze With Extreme UV(11) Warning

Temp : 29°C



Salam, Kia Ora....


It has been hot and muggy these past few days.  The highs has only been in the range of 24 deg to 29 deg C but the afternoon sun is really, really hot.  It feels like a hot sauna whenever I'm inside the house.  It's ok outside bcos of the windy breeze but with the high UV warnings, I couldnt be bothered to stay outdoor.  If I were to leave the door open, there'll uninvited flying visitors coming  into the house.  Yes, I'm talking abt flies...yucks and its those nasty, big, green blow flies bcos of the sheep paddock just in front of our house.....yikkkeeesss


My mojo still hasn't come back to me...hhhmmmzz.  Haven't got any idea what to cook for dinner last night.  As I was sighing, pondering, wondering, thinking on what to cook, an idea light bulb suddenly pops out of no where and I managed to come out with this 'nonsensical' recipe.  I just grabbed anything and everything from the pantry and just dumped them into the wok....hehehez.  Please be warned that all ingredients are in estimation, I couldn't even be bothered to measure them ;).  Somehow or rather, the dish kinda remind me of vindaloo.....that's why I've decided to name it vindaloo.  I've never cooked vindaloo in my life, eaten it a couple of times.  So, this is vindaloo with my own twist :D

Source : From an idea light bulb.....


Ingredients :
(A)

• 500 gm boneless chicken meat
• 1/2 tsp turmeric powder
• 1/2 tsp paprika powder
• 1/2 tsp chilli powder
• salt & pepper to taste

Clean and cut chicken into cubes and add the rest of ingredients.  Leave chicken to be marinated for at least 15 mins.


(B)

• 1 medium onion sliced
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp tomato puree
• 1 tbsp tomato sauce
• 1 tsp chilli paste (Add more if u want it spicier)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 whole tomatoes diced
• 2 potatoes cut into cubes
• Enough water
• Canola oil
• 2 tsp sugar
• salt & pepper to taste
• 2 green chillies cut into halves.
• coriander leaves

Method :

1. Heat wok and add abt 2 tbsp of oil, sear ingredients (A) until half cooked.
2. Remove from heat and put aside.
3. In the same wok add another 2 tbsp of oil and saute onions, garlic & ginger until soft and fragrant.
4. Add tomato puree, tomato sauce,chilli paste, cumin & coriander powder and fry all ingredients until well blended and fragrant.
5. Add potatoes and enough water to cover potatoes.
6. Cover wok until potatoes are half cooked.
7. Add chicken, diced tomatoes and more water to cover the potatoes and chicken.
8. Season with sugar, salt & pepper.
9. Cover wok again until potatoes and chicken are cooked.
10. Once cooked, add green chillies and let simmer on low fire until gravy thickens.
11. Garnish with coriander leaves and serve with rice or Indian roti.

Enjoy your weekend everyone.


Me Te Aroha, With Love...

Anie ;)

Eidul Adha Mubarak...

Weather for Te Awamutu today,
Season :
Spring
Forecast :
Clear
Temp : 25°C | 15°C
Current :
Sunny with extreme UV(11) warning!!!!!
Temp : 21°C

Salam, Kia Ora......

I prepared a few simple dishes last nite for Eidul Adha's celebration.  We haven't got anything planned for today, might just relax.  There are still some left over, enough, for tonight's dinner......that means I don't have to cook tonight.  Yippppiiieee!!!!  Public holiday for family & friends in SG & MY, but not in NZ....hehehez.  Hope everyone will be having a great time today and enjoying, savouring, eating the yummilicous Eid food......drrrooolllzzz :p

Anyway, gonna keep my rambling short today as I've a long list of recipe to share.....hehehez

Biryani Rice
Ingredients :

• 2 cups basmathi rice washed and drained
• 2 cups water or measure the water accordingly to the rice needs
• 3/4 cup fresh milk or evaporated milk
• 2 tbsp ghee or butter
• 2 cloves garlic chopped finely
• 1 inch of ginger bruised
• 1 medium onion thinly sliced
• 1 stalk lemon grass bruised
• 2 pieces of pandan leaves tie to a knot
• 2 fresh tomatoes chopped to small pieces
• 1 packet of Shan Biryani Masala Mix or substitute with abt 3 tbsp any biryani mix
• 1 stick cinnamon, 3 cloves, 1 star aniseed & 3 cardamons (not required if you are using Shan's mix as its included in the mix)
• Salt if required.
• Abt 1/4 tsp of tandoori red food colouring diluted in 2 tsp of water.

Garnishing :

• Roasted cashews
• Sultanas
• Fried shallots
• Coriander leaves

Directions

• Heat ghee/butter in a pot or rice cooker (I did mine in a rice cooker)
• Add garlic, ginger, onion, lemon grass, pandan leaves and saute till soft & fragrant.
• Add chopped tomatoes and cook till all the ingredients turned into a paste.
• Add biryani mix and stir till well incorporated.
• Add rice, water,  milk and salt (if required) stir well.  FYI Shan's mix contains salt.
• When rice is 3/4 done, gently 'dig a hole' in 2 different spots and pour in half of the tandoori colouring in each hole.
• Cover the holes with rice but do not stir the rice.
• When rice is done, gently fluff rice with a fork to avoid breaking the morsels.
• Garnish and serve.

Masala Fried Chicken
Ingredients

• 10 chicken drumsticks or approx 1.5kg of chicken
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp chilli powder
• 1/4 tsp tandoori red food colouring
• 1/2 cup white rice flour
• salt & pepper to taste
• Enough canola oil for deep frying

Directions :

• Clean chicken and drain excess water.
• Place chicken in a container and add all the ingredients above.
• Mix well and leave chicken marinated for at least half an hour.
• Heat oil in a wok and deep fry chicken till cook.
• Place cooked chicken on paper towels to drain excess oil.

Spiced Pineapple

Ingredients :

• 1 whole pineapple skin and middle core removed and cut into pieces.
• Or use the sliced/rings canned pineapples and cut into fours.  Just make sure you use the good quality brand like Dole or Golden Circle as the cuts are thicker.  Do not drain away the juices.
• 1/4 cup water if using fresh pineapple or use all the canned pineapple juice.
• 1 stick cinnamon
• 1 star anise
• 2 cardamons
• 3 cloves
• 2 cloves garlic
• 2 shallots or half medium onion
• 3 green chillies or red or u can add any amount u desired
• 1/2 tsp turmeric powder
• 1/4 tsp chilli powder
• Enough canola oil for sauteing
• Sugar and salt to taste

Directions

• In a pot, heat canola oil.
• Add cinnamon, star anise, cardamon, cloves, garlic and onion and fry till fragrant.
• Add turmeric & chilli powder and give it a quick stir.
• Add the juice of the canned pineapples or water.
• Once juice or water boiled, add pineapple.
• Cook pineapples until it absorbs the turmeric colour.
• Add chillies, sugar and salt.
• Simmer for abt 3 - 5 more mins and turn fire off.

Enjoyzzzz.......
Me Te Aroha...With Love,
Anie ;)