Recipe adapted from : Cooking with Dog in YouTube

Ingredients:
2 chicken thigh, cleaned and cut into bite size pieces
1 tbsp soy sauce
1/2 tsp salt
A dash of pepper
1 tbsp grated ginger
1 tbsp grated garlic
1/2 tsp sesame oil
1 egg, beaten
2 tbsp corn starch

Method:
1. Marinate the chicken pieces with soy sauce, salt, pepper, grated ginger and garlic, sesame oil and egg. Mix well and marinate for an hour.
2. Heat oil in a wok till hot.
3. Coat the marinated chicken pieces with corn starch. Deep fried the coated chicken till golden brown.
4. Transfer the chicken on a wire rack to drain off the excess oil. Then re-fried again for a second time in hot oil. Dish up and drain off the excess oil.
5. Serve with mayonnaise as dipping.

Today’s technology has been so advanced. Everything has gone wireless nowadays. I went for a recording production last weekend at one of the studio in Bangsar. A very small office which I think is just about 400 square feet. The small studio is fully equipped with a affordable nady systems which is fully wireless. So impressed with it and I like the interior design of the studio, simple yet cozy.

Ingredients :
1 bowl cooked rice, preferably overnight rice left in the fridge
Some chopped garlic and onions
1 Chinese waxed sausage, cut into thin slices
1 egg, beaten
A handful of anchovies / ikan bilis, washed and drained
Salt, pepper & soya sauce to taste

Method :
1. Heat some oil in a wok. Sautee chopped garlic and onions till fragrant.
2. Add in Chinese waxed sausages and stir fried for a minute.
3. Then add in the rice. Season with salt, pepper and some soya sauce to taste. Stir-fried for few minutes.
4. Add in the beaten egg and stir fried again for few minutes. Taste and more seasoning if required.
5. Serve hot.

Ingredients for Garlic Bread :
1 loaf baguette, slice into pieces, about 1 cm thickness
About a tablespoon of chopped garlic, you can add more if you prefer more
3 tbsp butter
Some parsley flakes

Method :
1. Mix chopped garlic and parsley flakes with butter.
2. Spread the garlic butter mixture on the sliced baguette.
3. Baked in the oven till golden brown or crispy.

Ingredients for Creamy Mushroom Sauce :
200ml whipping cream
100ml milk
A packet of Shimeiji mushroom or any mushroom of your choice, slice it
Salt and pepper to taste
A knob of butter

Method :
1. In a pan, melt the butter.
2. Stir fried the mushroom for few minutes.
3. Add in whipping cream and milk. Simmer for about 1 – 2 minutes.
4. Season with salt and some black pepper.
5. Dish up and serve as dipping for garlic bread.

I was searching something over the internet and came across some unique and modern type of fireplace for modern home. Too bad, we don’t have winter here, if not we can have a fireplace at home during winter. For those who like to view it, please do click here for modern tabletop fireplaces. There are quite a lot of nice design that you could choose from. Do check it out now.

Hubby is into cycling nowadays. Hmmm… he has been going around with his group of friends for cycling activities during the weekend. For me I would prefer to bring the kids to the club for a swim instead of cycling. Last weekend, he installed a rear bike rack on his 4WD. I wonder how much he spend again on installing this on his car. Sigh.

Its time to cook Nasi Kerabu using the herbs I planted from my garden.

Nasi Kerabu, the blue colour tinted rice is eaten with all kinds of ulam ( herbs salad ), kerisik ikan, fried ikan kembong, ayam percik, solok lada, grilled beef, salted egg and keropok ikan. Then it is added with the sambal tumis with coconut milk, sambal chilli belacan or budu. Budu is a kind of fermented anchovy sauce which was widely used in east coast region. For Nasi Kerabu, it has to go with the kerisik ikan and sambal tumis. Without these two ingredients, Nasi Kerabu will not complete.

Here is my simple Nasi Kerabu.

Ingredients for Blue Tinted Rice :
2 cups of brown rice, washed and drained
3 pcs daun limau purut / kaffir lime leaves
20 pcs blue pea flower
Water for cooking the rice

Method :
1. Soaked the blue pea flower in a cup of hot boiling water in order to get the blue colouring. Remove the flower buds.
2. Soaked the brown rice in the blue colouring over night in order to get the blue colouring tinted on the rice. Drained.
3. In a rice cooker, cook the brown rice as normal by adding a few pieces of kaffir lime leaves into it.

Ingredients for Sambal Tumis Santan :
10 shallots
3 cloves garlic
2 big onions
15 pcs dried chillies, soaked in hot water till soft. Remove the seeds.
1 knob ginger
1 stalks lemon grass
1 pc asam keping
2 tbsp sugar
Coconut milk from 1 coconut ( I bought the ready squeezed coconut milk from the wet market ) & add 1 cup of water into it.
Salt to taste

Method :
1. Blend shallots, garlic, big onions, dried chillies & ginger in a blender.
2. In a pot, add in the blended ingredients, lemon grass, asam keping and coconut milk.
3. Simmer in low fire till the oil separated and gravy thickens.
4. Add in sugar and season with salt to taste. Set aside in a serving bowl.

Ingredients for Sambal Belacan :
4 red chillies, remove the seeds
3 red chili padi
Some lime juice
1 small knob toasted belacan

Method :
1. Pound red chillies , chili padi and belacan till fine.
2. Mix with some lime juice and set aside.
Ingredients for Kerisik Ikan :
1 Kembong fish, steamed and flaked ( I used pan fried salmon, which is left over from my dinner )
1/2 grated coconut
4 shallots, pounded till fine
4 cloves garlic, pounded till fine
Salt & sugar

Method :
1. In a pan, fry the grated coconut till brown in colour.
2. Add in the flaky fish meat, and pounded shallots and garlic. Season with salt and sugar to taste.
3. I gave it a pulse in my Thermomix machine in order to get a finer kerisik ikan.

Ingredient for Herbs Salad :
Daun Kesom
Daun Kadok
Daun Ketumbar
Bunga Kantan
Beansprouts
Four Angled Beans
Long Beans
Cabbage

Method :
1. Cut the above herbs and salad finely.
2. In a big bowl, mixed the herbs with beansprouts and set aside.

Garnishing :
Keropok Ikan

To assemble the dish :
In a plate, put a bowl of blue rice. Add about 1 tbsp or more of kerisik ikan and the desired amount of herbs salad. Then add in a tablespoon of sambal tumis sauce and a tsp of sambal belacan. Then top it up with few pieces of keropok ikan.

To eat :
Mix everything and time to enjoy the Nasi Kerabu. Adoiiii…. sedapnya.

Ingredients :
2 chicken thigh, cleaned and pat dry
1/2 tsp salt
1/2 tsp sugar
1/4 tsp five spice power
1 tbsp maltose / honey

Method :
1. Marinate the chicken with all the ingredients. Marinate over night in the fridge uncovered.
2. Pre-heat the oven at 180 DC. Baked the chicken thigh for about 40 minutes or till the chicken skin is brown and crispy.
3. Remove from oven and chop into smaller pieces.
4. Serve with fragrant rice.

Ingredients for Fragrant Rice :
5 shallots, thinly sliced
1 cup of brown rice, washed and drained.
1/2 tsp salt
Water, just enough for cooking the rice

Method :
1. Heat some oil in pan and fry the shallots till golden brown and crispy.
2. In a rice cooker, mix the brown rice with fried shallots and salt.
3. Add water just enough to cook the rice in the rice cooker.
4. Serve the cooked fragrant rice with crispy roast chicken.

Ingredients :
300gm glutinous rice, washed and soaked in water overnight
Few pieces of pandan leaves
1 cup coconut milk
1/4 tsp salt

30 pcs bunga telang
1/2 cup water

Banana leaves

Method :
1. In a small pot, add in the bunga telang and 1/2 cup water. Bring it to boil in order to get the blue colour. Remove from heat and discard the flower. Let it cool.
2. Soaked 1/3 of the glutinous rice with blue colour water and the balance of the glutinous rice with water. Soaked overnight.
3. The next morning, drained the rice and put the rice and pandan leaves in a steaming tray.
4. Mix coconut milk with salt. Pour 1/2 the mixture of coconut milk over the glutinous rice in the steaming tray.
5. Steam over high heat for about 15 minutes.
6. Fluff the rice with a pair of chopstick and add remaining coconut milk mixture and steam for another 15 minutes.
7. Prepare a 8′ X 8′ square tray. Line the bottom of the tray with banana leaves.
8. Pour the glutinous rice into the tray and create the marble effect of blue and white. Press down the glutinous rice on the tray till compact and line the top with a piece of banana leaves. Leave it to cool completely.
9. Cut into small square pieces and serve with Kaya.

Ingredients:
1 medium sized radish ( about 800gm ), grated and retain the radish juice
1 carrot, grated
500gm rice flour
3 tbsp cornflour
A handful of dried shrimp, soaked in water and roughly pounded with a pestle
2 pips garlic, chopped
2 tsp salt
1 cube chicken stock
1/2 tsp pepper
1000ml water ( which inclusive the juice from the grated radish )

Method :
1. In a big bowl, mix the rice flour and corn flour with water. Set aside.
2. In a wok, heat about a tablespoon of oil. Sautee garlic and pounded dried shrimp till fragrant.
3. Add in the grated radish and carrot and cook till wilted.
4. Season with salt, pepper and chicken cube.
5. Pour in the flour mixture and cook it till semi thicken.
6. Prepare a 8 inch X 8 inch square tin and brush with some oil.
7. Pour the semi thicken mixture into a prepared tin.
8. Steam over boiling water for about 45 minutes.
9. Remove from steamer and let it cool before slicing for pan-frying.