TENDERIZER BEEF MARINATE WITH BLACK PEPPER

I Love steak..atau apa je daging bakar..
Lydia boleh makan sekilo dagin sorang..hahahhaaaa..ngalahkan rimau.

TENDERIZER BEEF MARINATE WITH BLACK PEPPER
1 kg tenderizer beef
2 ulas bawang putih - ditumbuk
serbuk lada hitam
sedikit kicap cair
Worcestershire sauce

minyak zaitun
3 camb butter
garam secukup rasa
tepung jagung
air secukupnya
2 biji kentang sederhana besar
1/3 cawan susu segar (+-, ikut saiz kentang)

Marinate daging dengan serbuk lada hitam dan minyak zaitun selama beberapa jam atau semalaman.
Masukkan daging dalam heavy non-stick pan dan tutup.
Masak ke dua-dua belah hingga goldeh brown, selama 5 mint setiap bahagian dan sebelum mengalih taburkan sedikit garam baru alih bahagian lain.
Bila kedua belah daging dah golden brown, masukakn daging ke dalam oven yang telah dipanaskan (180C)dan tutup dengan aluminium foil dan masak lebih kurang 30 minit.
10 minit terakhir buka aluminium foil dan masak seperti biasa hingga keperangan atau hingga daging masak.
Angkat dan ketepikan daging yang dah masak.
Dalam non stick heavy pan daging tadi masak bawang putih hingga naik bau dan masukkan soya sos, Worcestershire sauce dan serbuk lada hitam, kacau sedikit hingga mendidih dan masukkan sedikit bancuhan tepung jagung biarkan seketika hingga mendidih sekali lagi, tutup api dan tapiskan.

Untuk mashed potato:-
Rebus kentang hingga empuk dan lembut.
Toskan airnya dan lenyek segera sementara masih panas.
Masak dalam periuk mentega dan susu(kalau nak lembik,tambah susu).
Potong daging nipis-nipis atau ikut suka, susun atas plate, tuang sos atas daging dan letakkan mashed potato yang telah siap dan sedap dimakan bersama dengan sayur rebus.

PETOLA TUMIS AIR

Once of my feveret resepi dari dulu kini dan selamanya..
walaupon rasa petola Made In India tak sama ngan petola Malaysia tapi kira ok lah sesekali layan tekak sendiri..

PETOLA TUMIS AIR
1 biji petola
1/2 batang carrot
1 biji tomato-dipotong 4
1 keping fuchuk- direndam sampai kembang
sedikit soohon- rendam sampai kembang
Garam secukup rasa
2 biji bawang merah-mayang halus
2 ulas bawang putih- di ketuk sedikit
air secukupnya
minyak untuk menumis
sedikit ikan bilis

Bersihkan petola dan carrot serta kupas kulit sayur petola dan potong ikut pada citarasa anda.
Panaskan sedikit minyak dan tumis bawang dan bilis sampai wangi dan terus masukkan air.
Kacau kuah dan biarkan sampai mendidih , kemudian masukkan carrot dan tomato.
Selepas 2 minit masukkan petola,suhun dan fucuk .
Kacau lagi dan masukkan garam , biarkan semua sayur masak dan empuk tapi jangan masak terlalu lama nanti sayur jadi lembik dan tak sedap pulak.
Selamat mencuba..:))

TOMYAM TUMIS

Hari ni dah memang dah plan nak buat seafoods feast..sebab Lydia goreng ikan ala arab untuk my hb dan for me tak tahu nak makan apa so terlintas kat otak ni nak something sup yang masam.. Nama jer tomyam campur tapi tak letak sotong, bukan apa takut En. Hb nak tumpang sekaki sebab dia tak makan sotong (monster..hehehhe).
Actually tomyam ni bukanlah my favorite cuma sesekali teringin buat la, maybe 1-2 kali setahun kot. Dulu masa kat Malaysia kalau makan kat luar pun jarang oder tomyam sebab tak tahan pedas….. Lydia cuma tahu memasak tomyam sejak merantau jauh ni sebab dulu masa mula- mula datang Kuwait tak tahu mana nak carik but not now dah banyak tempat leh carik.
Jom layan jer resepi Lydia kat bawah….
Tips:- Jika masak tomyam siapkan 1 periuk kuah tomyam dan daging terlebih dahulu tetapi jangan mencampurkan ayam, udang, sotong dan sayur-sayuran. Potong ayam, seafood dan sayur-sayuran dan simpan dalam es box. Bila time nak makan baru ambil sedikit kuah tadi ( buat dalam periuk lain), panaskan semula baru masukkan ayam, seafood dan sayur-sayuran!. Untuk kuah yang asal tu simpan dan panaskan selalu. Boleh tahan 2 hingga 3 hari!!. Satu lagi sebabnya buat macam ni untuk mengelakkan seafood dan sayur tu mengecut jika terlalu lama terendam, kalau makan tomyam dengan semua bahan didalamnya kecut-kecut tentu tak best dan merosakkan mood nak makan kan!

Tomyam Tumis
isi ayam -potong kecil
udang
1 liter air
2 batang serai
1 inci lengkuas -dihiris
1 biji tomato
1 labu bawang besar -potong baji/bulat
1 camb pes tomyam
1 kiub ayam/daging
2 cmt sos ikan (nampla)
sayur- sayuran pilihan anda
daun ketumbar
daun limau purut
jus lemon-ikut masam
minyak untuk menumis

Dalam periuk, tumiskan tomyam paste hingga pecah minyak.
Masukkan serai,lengkuas,daun limau purut, isi ayam, air dan masak sehingga empuk.
Masukkan udang, sayur- sayuran, buah tomato dan bawang merah.
Biar mendidih masukkan sos ikan, garam, jus limau, dan daun ketumbar.
Angkat dan hidangkan.

Mee Hoon Goreng Beryani

Last friday masak ni, maaf lambat masuk seba agak busy dan malas nak ngadap net,jangan mare ek. Ok nak cepat ni masukkan entry sebab banyak kerja nak masak lunch for today lak ni.
Meehoon Goreng Beryani, ni Lydia ikut bahan yang ada jer dengan mengolah sendiri dengan masukkan mee hoon tu dan goreng macam biasa..jadilah jugakan, mee hoon yang berperisa beryani....sebab kalau nak buat macam the original recipe memang leceh.

Mee Hoon Goreng Beryani
1/2 bungkus mee hoon-just rendam macam biasa
isi ayam(dicuci bersih dan tos)
2 camb rempah beryani daging-(Lydia letak sikit jer sbb En. Hb kureng sihat nk makan spices sbb tu pucat sakit jer kalernyer)
sedikit susu cair
1 camb tomato puree
2 biji tomato-(didadu)
1/2 cmt cardamom powder
bawang goreng-(agak2 aje)
1 batang kulit kayu manis
1 camt white pepper powder
minyak untuk menumis
garam secukup rasa
serbuk perasa jika perlu
air jika perlu

Bahan Kisar:-
1 labu bawang besar
4 ulas bawang putih
1/2 inchi halia
Nak pedas add cili padi-(Lydia tak letak pon sbb kami mmg tak makan pedas)
Tumis kayu manis dan cardamom hingga wangi. Selepas itu masukkan bahan kisar, rempah beryani dan kacau rata, hingga pecah minyak.
Masukkan susu cair dan kacau rata.
Masukkan isi ayam, tomato puree,buah tomato, garam, gula dan serbuk perasa.
Masukkan bihun dan sedikit air serta gaulkan dengan bahan tumis dan goreng macam biasa.
Biarkan atas api selama 5-10 minit, untuk membolehkan rempahnya meresap dan meehoon menjadi lembut dan masak.
Selamat mencuba..kalu suka taburkan sedikit telur dadar untuk hiasan.

BLACK GLUTINOUS RICE PORRIDGE @ BUBUR PULUT HITAM

Salam Maudidul Rasul for all,
Today I want to share some informtionsa about BLACK GLUTINOUS RICE:-
Black Rice has quickly become known as a ‘super food’. ‘Super foods’ are certain types of foods that offer many consequential health benefits aside from their inherent caloric and nutritional value.
The main thing that separates Black Rice from all the other varieties of rice is its amazingly strong Antioxidant properties, which come from its pigment. This is the same type of pigment found in other types of antioxidant rich foods such as the many varieties of berries. Antioxidants are quickly becoming a staple for scientific food research,anthocyanins are in the flavonoid pigments of Black Rice and are the source of antioxidants. They have been linked to prevention and even treatment of a wide range of medical conditions. In addition to its almost legendary antioxidant properties, Black Rice is also a well known anti-inflammatory food; which helps cut down on general infections and illnesses. In recent studies antioxidants have been found to seriously slow down the aging process, so Black Rice is really worth eating if just for those benefits alone; but it also offers an entire host of other great benefits in addition to that as well.
Research into the uses and applications for Antioxidants has revealed that they are linked to the prevention / treatment of the following areas / conditions:
Anti- aging
Heart disease
Diabetes
Alzheimer’s disease
Cancer
Black Rice is a great substitute for traditional antioxidant rich foods such as blueberries which are also much more expensive. Antioxidants are also known to actively break down the nasty types of arterial plaque, and chemically fight high cholesterol levels. The magical thing about Black Rice is that it can do all of this without any harmful side effects such as those that you might find in current prescriptions available from your physician.
On the other end of the spectrum, Black Rice is also a generally super nutritious type of rice, especially when compared to its brethren. Black Rice is very rich in fiber (necessary for a healthy and regulated digestive system), as well as iron, vitamin E and a host of other crucial minerals.
What better way to look out for your health than to enjoy this wonderful almost magical breed of rice. Regular consumption of Black Rice may cut down or completely eliminate many of your future health problems. And what better way to get healthy and stay that way with such a delicious and evocative food that was scarcely available (if at all) at one time.
A quick browse on the internet found me with an interesting new knowledge about this black rice. The black rice is being compared to berries for its antioxidant, as mentioned by this article: black rice which in addition to its high level of antioxidants contains less sugar and more fiber and vitamin E than blueberries.
A Quote from that website, In addition to its almost legendary antioxidant properties, Black Rice is also a well known anti-inflammatory food, which helps cut down on general infections and illnesses. In recent studies antioxidants have been found to seriously slow down the aging process, so Black Rice is really worth eating if just for those benefits alone, but it also offers an entire host of other great benefits in addition to that as well.
O Wow! All this while I've been eating the black glutinous porridge just for its taste, but now I now that it has some medicational value too.
The making of the porridge is quite simple.
What you need are:

BLACK GLUTINOUS RICE PORRIDGE @ BUBUR PULUT HITAM
1 cup of black glutinous rice
pandan levae
water
Sugar (as much u like)
200ml Coconut milk
A pinch of salt

Boil the black rice with water and pandan leave until the rice doubled and soft.
Add water frequently.
While boiling, stir once in a while as it easily sticks to the bottom of your cooking pot.
Once doubled and soft, add sugar, salt and the coconut milk(or fresh milk). And it's done.
Since I substitute the coconut milk with the fresh milk, I topped my porridge with some coconut milk for decoration.
Enjoy ....