Monday, October 14, 2013

Happy Eidul Adha Al Mubaraq



On this day of Hajj which is the day of Eid-ul-Adha or the day of sacrifice, millions of Muslims around the globe, whether in Hajj or not, will be commemorating the event of the trial of Ibrahim and his son Ismail and will be offering their sacrificial animals or Udhiya and Qurbani, following the example of their forefather Ibrahim alaihi-s-salam.

This day by far is the most blessed and virtuous day of the entire year. The Messenger of Allah(pbuh) said:

(إنَّ أَعْظَمَ اْلأيَّامِ عِنْدَ الله تبارك وتعالى يَوْمُ النَّحْرِ ثُمَّ يَوْمُ الْقَرِّ)

“The best day with Allah is Yawm-un-Nahr, the day of sacrifice and then Yum-al-Qarr (the day that follows, when the pilgrims reside in the camps of Mina for worship).” (Ahmad, Abu Dawood and an-Nasa’iee)

It is considered so virtuous because of the amount and variety of acts of worship offered on that day by the millions of pilgrims and Muslims around the world.

THE MEANING OF EIDUL ADHA

Eidul Adha falls on the 10th day of the 12th month (Dhul Hijjah) of the Islamic calendar. This is the day when the pilgrims gather in Makkah by the millions, after having completed many of the essential rites of Hajj, out of ihram and out of the restrictions that go with ihram.

Ihram (which consists of two unstitched pieces of white cloth for men and any modest dress for women) symbolizes kafan, the white sheet in which the dead are wrapped in preparation of burial. The restrictions associated with ihram further reinforce this symbolism. When a pilgrim wears ihram on or before the 8th of Dhul Hijjah he or she symbolically passes to the OTHER SIDE (of the grave) and when on the 10th of Dhul Hijjah he or she comes out of ihram it is like a return to THIS SIDE. At this point the rest of the Ummah which had stayed behind on THIS SIDE joins the pilgrims through the festivities of `Eid Al-Adha.

Thus Eidul Adha is linked with Hajj, the "fifth pillar" of Islam just as Eidul Fitr is linked with fasting, the "fourth pillar". But unlike Eidul Fitr which marks the end of fasting, `Eidul Adha does not mark the end of Hajj, which continues until the 12th or 13th of Dhul Hijjah, two or three days after the start of `Eidul Adha. `Eidul Adha is a kind of joining in Hajj by those who could not make it to Makkah.

This "joining in" is done in two ways.

First, through Eid prayers. Just as the pilgrims have gathered in Makkah for remembering Allah in various ways, so also the rest of the Muslims gather in large numbers in their own cities and remember Allah through special prayers.

Second, through sacrificing an animal. Just as many pilgrims (i.e. those that perform Hajj at-Tamattu`, one of three types of Hajj) sacrifice an animal on 10th, 11th or 12th of Dhul Hijjah, so also the Muslims the world over perform sacrifices on one or the other of the same three days. All other rites of Hajj are bound with specific places, e.g. Tawaf with the Ka`bah and Sa`ei with the hills of Safa and Marwah. But getting together and remembering Allah through prayers and Takbirs (calling 'God is greater than anything else) and making sacrificial offerings is not so bound to any place. So the Muslims all over the world "join in" Hajj through these two types of actions.

Nahr,(sacrifice) as we all know, commemorates the exemplary manifestation of obedience and love shown to God by the prophet Ibrahim when he bowed to God's command and prepared himself to sacrifice the dearest thing he had in his life, his son Ismail. Such surrender to the will of God and love for Him is expected not just of prophets but of all believers, since all believers are expected to be "Muslims", meaning those who surrender their wills to God and all believers are expected to "love God most of all" (2:165). Nahr is meant to remind us this stage of Islam and iman (inner conviction), if not to make us strive to reach it.

Nahr also commemorates the mercy and love that God showed to Ibrahim when He stopped him before he actually sacrificed his most beloved son. This mercy and love of God for prophet Ibrahim is a manifestation of the mercy and love that He has for man generally and Nahr celebrates it.

I hope the above overview of Eidul Adha or Yawm-un-Nahr, the day of sacrife has shed some light on what is Eidul Adha. On this auspicious day, I'd like to wish my Muslim friends and relatives a happy and joyous Eidul Adha. May Allah bless us all with the best of characters in the footsteps of the prophets and grant us all understanding and wisdom of the people of the middle path, for indeed Allah forbids extremism.

I leave you with a quote:

"Modesty begins in the heart, travels through the mind, and is shown on the body. All three aspects of humility are totally necessary: sacrifice, submission, and physical modesty." - Abdel Rahman Murphy

Assalamualaikum and take care of yourselves.
Umi

source:
http://www.islamicperspectives.com

Saturday, October 12, 2013

Penang Mee Curry/Mee Kari Penang



Penang mee kari photo 7c1a81aa-04c4-4d35-814b-d058035edc49.jpg
photo: Penang Mee Curry

Assalamualaikum and hi to my Readers,
Today's dish is called Penang Mee Curry, a very popular street hawker food originating; as the name indicates; from Penang. The dish requires patience to get the best gravy. Why not try this dish for the coming Eidul Adha, which is in a few days time.So here's the video.
Enjoy.

Masakan untuk hari ini ialah Mee Kari Penang. Makanan warung jalanan yang amat popular berasal dari Pulau Pinang. Cubalah hidangan ini di Eidul Adha nanti yang tidak beberapa hari lagi.



Recipe for/Resepi untuk:
Penang Mee Curry/Mee Kari Penang
Ingredients/Bahan:

A) Mee and toppings/Mee dan bahan hiasan

400gm yellow noodle/mee
400gm rice vermicilli/meehoon
1 cup/cawan bean sprouts/tauge
3 pcs/keping chicken breast/dada ayam (boil and shred to small pcs/rebus dan carik2kan)
2 cups/cawan cockles/kerang (boil and remove flesh/rebus dan ambil isinya)
2pcs/keping fish cake (blanch and cut to small pcs/celur dan hiris nipis)
1 cup/cawan prawns/udang (shelled and boil/buang kulit dan direbus)

B)chilly oil/sambal minyak
refer to video on chilly oil in the Beginners' page
rujuk video mengenai sambal berminyak didalam muka surat Beginners.

chilly oil photo b281d902-1c38-4cdb-b97b-cfb93df53391.jpg
photo: Chilly Oil

C)Chilly paste/Cili Kisar
20 pcs/biji dried red chillies/cili kering (boil/rebus)
3 pcs/biji fresh chillies/cili merah
1 tbs/sb shrimp paste/belacan
5 pcs/biji shallots/bawang kecil
Blend all with 1/4 cup of water

D) Spices/Rempah
2 tbs/sb coriander powder/serbuk ketumbar
2 pcs/batang lemon grass/serai (cut into small pcs and pound or grind/tumbuk atau kisar)
1 in galaghal/lengkuas (cut into small pcs and pound or grind/tumbuk atau kisar)
6 pcs/biji candle nut/buah keras (pound/tumbuk)
3 tbs/sb brown sugar/gula merah
1 tbs/sb salt/garam
Mix all spices into the chilli paste
Adun semua rempah kedalam cili kisar

1/2 cup/cawan oil/minyak
6 pcs/keping dried tofu/tofu kering
40 pcs/biki fish balls/bebola ikan
1 litre prawn stock/air rebusan udang
2 cups/cawan thick coconut milk/santan pekat
1/2 cup/cawan dried prawns/udang kering (soak in warm water and grind/rendam dlm air suam dan ditumbuk)
kuah mee kari photo c3fdbc53-75f1-479f-9cc1-8cc0b7aef853.jpg
photo: Penang Mee Cury Gravy

Method/Cara:

1) Heat oil fry the chilli mixture unti oil separates
Panaskan minyak dan tumis sehingga pecah minyak

2) Add the pounded dried shrimps,fry for half minute or so
Masukkan udang kering yg sudah ditumbuk tadi,dan tumis lagi sekejap sekadar setengah minit.

3) Add a little bit of the stock,stir and add in the sugar and salt.Stir.let the sugar dissolve.
Masukkan sedikit air rebusan udang,garam dan gula.Kacau sehingga gula hancur.

4) Now add a bit of the coconut milk and a bit more of the stock and let it boil.
Tambahkan sedikit lagi santan dan air rebusan udang dan biarkan menggelegak

5) When the gravy boils add a bit more of the coconut milk and the stock. Let it boils and keep repeating the process until all the 2 cups of coconut milk and 1 litre of stock are finished.In the process don't close the pot. Stir constantly.
Bila kuah menggelegak masukkan sedikit lagi santan dan air rebusan udang.Biarkan menggelegak.Ulangi proses ini sehingga habis kesemua 2 cawan santan dan 1 liter air rebusan udang.Kacau selalu dan jangan tutup periuk.

6) Add the fish ball and dried tofu.Let it boils.Taste the gravy for salt and sugar.Ready to serve.
Masukkan bebola ikan dan tofu kering.Biarkan menggelegak.Rasa masin dan manis kuah.Siap untuk dihidang.

Suggested servings/Cara Menghidang
1) Place noodles and bean sprouts in a bowl.Pour in the gravy.Garnish with cockles,shredded chicken,prawns and fish cake.Serve the chilly oil in a separate small bowl/plate.
Letak mee dan taugeh didlm mangkuk.Tuang kuah.Hias dengan ayam,kerang,fish cake dan udang.Letak sambal minyak didlm mangkuk kecil berasingan.

Bon appetit.

Curry Mee photo 0b16872a-0245-4692-849d-f646195a0791.jpg
Photo: Penang Mee Curry



Assalamualaikum and peace.

Umi

Sunday, October 6, 2013

Tetel Curry/Gulai Daging Cincang(Tetel)


Tetel Curry/Gulai Daging Cincang(Tetel)
 photo ead36ed1-51c1-413f-88bb-017d3a9b96cb.jpg

Assalamualaikum and hello,
The dish for today is called Tetel Curry or Gulai Daging Cincang. I am not sure what this is called in English.It's meat with fats.Usually the butcher will trim off the fats from the meat; thats the part we called Tetel or Daging Cincang.For health reason you may not like this type of meat.Chicken or any other type of meat can be used instead. Nevertheless this is a dish that is quite a favourite here,being sold mostly in Padang Restaurant.This dish originated from Padang, Indonesia. Have fun trying.

Hidangan kali ini ialah Gulai Daging Cincang atau Daging Tetel.Mungkin ada yang kurang gemar atas sebab2 kesihatan. Namun hidangan ini amat digemari dikedai2 atau warung2 nasi Padang.Kalau terasa nak cuba ,silakan mencuba hidangan yang berasal dari Padang,Indonesia ini.Dagingnya boleh diganti dengan ayam atau kambing,ikut selera masing2.

Here's the video.
Tetel Curry/Gulai Daging Cincang(Tetel)

Here's the recipe Tetel Curry/Gulai Daging Cincang (Tetel)
Ingredients/Bahan:
400gm meat with bits of fats (boil)/ daging cincang(tetel)direbus
2cups coconut milk/santan
4cups meat stock/air rebusan daging

2pcs asam gelugor(garcinia fruit)
alternatively 2tbs concentrated tamarind juice or 3tbs lime juice
digantikan dengan 2cb air asam jawa pekat atau 3cb air limau nipis
salt to taste
garam secukup rasa
3tbs oil/minyak

For frying/untuk menumis:
5-6pcs shallots slice thinly/bawang kecil hiris halus
2pcs lemon grass bruised/serai dititik
2pcs cinamon stick/kayu manis
1tsp cloves/cengkih
1tsp cardamom/buah pelaga

Chilly paste/cili:
4pcs fresh red chillies/cili merah
10pcs fresh bird's eye chillies/cili api
10pcs boiled dried red cillies/cili kering direbus
3 cloves garlic/bawang putih
Blend all/dikisar semuanya

Spices/rempah:
1tbs coriander powder/serbuk ketumbar
1tsp tumeric powder/serbuk kunyit
1tsp cumin/serbuk jintan putih
1tsp nutmeg powder/serbuk buah pala
5pcs candlenuts/buah keras (pounded/ditumbuk)
1in ginger/halia( pounded/ditumbuk)
1in galangal/lengkuas(pounded/ditumbuk)

 photo 66de6cf6-25c9-4cbf-b417-b973d4af5208.jpg

Method/Cara:
1) Add all the spices to the chilly paste.Mix well
Campurkan rempah2 kedalam cili kisar dan adun sebati

2) Heat the oil and fry the ingredients for frying starting with cinamon.cloves,cardamom and lemon grass. After half a minute add the shallots ,fry till brown
Panaskan minyak dan tumis cengkih,kayu manis,pelaga dan serai sehingga wangi lebih kurang 1/2 minit.Kemudian masukkan bawang kecil,tumis hingga kekuningan

3) Add the chilly mixture.Fry for about 5 minutes,until the oil separates.
Masukkan adunan cili tadi,tumis sehingga pecah minyak lebih kurang 5 minit.

4) Add in half the meat stock and half of the coconut milk,and all the meat.Let it simmer until boiling.
Masukkan separuh santan dan separuh air rebusan daging serta kesemua daging cincang tadi.Reneh sehingga menggelegak.

5) Add in the rest of the coconut milk and the stock and let it boil again for about 5 minutes.
Masukkan kesemua santan dan air rebusan dan reneh sehingga menggelegak lebih kurang 5 minit.

6) Ready to serve.
Sedia untuk dihidang.

Assalamualaikum and take care.Bye.
Umi

Monday, September 16, 2013

My Pages


kelapa goreng photo dee4f367-4451-404c-9735-048d77f076e7.jpg

Assalamualaikum and hello,
I have added 2 new pages to my blog i.e Frankly speaking and Beginners Series. In Frankly Speaking I share topics of interest to me personally with no intention of imposing that view on the readers. I hope even if we disagree,we can disagree agreeably :)

I am starting the Beginner Series today with how to make kerisek.Very often I received questions on what kerisek is or how to make kerisek. So everytime you need to refer as to how kerisek is made just click on the Beginners page and refer.I shall In Sha Allah be using kerisek in my next dish,hence the need to have this kerisek video up now.
kerisek berminyak photo fa726946-ba9a-479b-924e-aa147af8e045.jpg
The Beginner Series is intended for those who is just starting to learn cooking Malay dishes especially, and the South East Asian dishes generally. Most ingredients are common in this part of the region and the dishes are more or less similar with some variations of course.

Once again I wish to stress the fact that I am not a chef nor an expert in cooking.My intention is just to take you by the hand and share what I know in a similar way that my late mother and grandmother had guided me when I first started to learn cooking. It does not matter if we aren't an expert; cook with love and it becomes a gift or "sadaqah" according to Islamic tradition and may that becomes our good deed in bringing happiness to other people with our food.I hope in the process we all can enjoy cooking.Don't hesitate to ask me about dishes that I share with you.You can ask it here or email me at:
umijaja08@gmail.com or pm me at my youtube channel http://www.youtube.com/user/tanjunggirl


Hari ini bermulanya 2 muka surat baru untuk blog ini. Pertama Frankly Speaking atau Terus Terang, yang keduanya Beginners Series atau Siri Permulaan. Secara amnya Frankly Speaking akan menyiarkan tajuk2 yang dekat dihati saya.Tidak mengapa jika anda tidak setuju dengan kandungannya kerana kita masing2 punya pendapat sendiri.
Siri Permulaan pula adalah khas buat meraka yang baru hendak mengenali masakan Melayu dan nusantara amnya. Sukalah saya memberitahu disini yang saya bukanlah pandai setara mana.Niat saya cuma ingin membantu jika ada yang tidak tahu sebagaimana saya mula belajar dulu dari arwah mak dan nenek saya. Semuga apa yang kita lakukan menjadi sadaqah dan mendapat ganjaran Allah kerana telah membahagiakan yang tersayang dengan masakan kita meskipun kita bukanlah ahli atau pakar.
Sekian.

Assalamualaikum and take care

Umi

Tuesday, September 10, 2013

Carrot Rice/Nasi Lobak Merah


Carrot Rice/Nasi Lobak Merah
Nasi Carrot (1) photo 594dafaa-a959-4a5b-afea-343462fadc6d.jpg


Here's the video on how to cook Carrot Rice
Ini video cara memasak Nasi Lobak Merah



Note: Recipe is in dual language
Ingredients/Bahan2nya:

4 cups/cawan Basmathi rice/beras Basmathi
soak in water with 1 tbs vinegar for 10 min. to prevent rice from breaking when stirred.Wash and rinsed.
rendam dengan air bercampur 1 sb cuka selama 10 min. bagi mengelakkan beras patah semasa mengacau.Basuh bersih2.

5 cups/cawan water/air
2 cups/cawan evaporated milk/susu cair
1 cup/cawan vegetable oil/minyak sayuran
1/2 cup/cawan ghee/minyak sapi (alternatively can use butter/atau mentega)
1 bulb/biji big onion/bawang besar (slice thinly/hiris halus)
1 bulb/biji big onion/bawang besar (pounded/ditumbuk)
1 clove/ulas garlic/bawang putih (pounded/ditumbuk)
1 in/inci ginger/halia (pounded/ditumbuk)
2 pcs/batang cinnamon/kayu manis
1 tsp/sk cloves/bunga cengkih
1 tsp/sk cardamom/buah pelaga
1 pc/biji star anise/bunga lawang
5 pcs/biji candle nut/buah keras (pounded/ditumbuk
1 stalk/pokok coriander leaf/daun ketumbar
some/sedikit mint leaf/pudina
1 pc/helai pandan leaf/daun pandan
1 pc/biji carrot/lobak merah (grated/disagat atau diparut kasar2)

For garnishing/Hiasan
cashew nuts/buah gajus (fried/digoreng)
raisins/kismis
fried small onions/bawang goreng

Nasi Lobak Merah(1) photo 9906a717-d058-44fa-a873-5f21735b2dc2.jpg
Method/Cara Membuat

1) Heat oil and ghee
1) Panaskan minyak dan minyak sapi


2) Fry cinnamon,cloves,cardamom,star anise for a minute.Then add in slice onion.Fry until a bit brown.
2) Masukkan kayu manis,bunga cengkih,buah pelaga dan bunga lawang.Biar wangi sebentar.Masukkan bawang hiris.Goreng sehingga layu dan sedikit garing.


3) Add in the pounded onion,garlic and ginger.Fry until a bit brown.
3) Masukkan pula bawang,bawang putih dan halia tumbuk. Biarkan sedikit garing.


4) Add in the candle nut.Stir for a bit.Add in the rice. Stir and let in fry for a minute.
4) Masukkan buah keras.Kacau sebentar.Masukkan beras.Kacau dan biarkan seminit.


5) Add in salt,sugar,water,milk and stir for a minute.
5) Masukkan garam,gula,air dan susu.Kacau dan biarkan seminit lagi.


6) Add in the carrot and the leaves; mint,pandan and corriander. Let it boil until 3/4 cook.
6) Masukkan lobak merah dan daun pudina,pandan dan daun ketumbar.Biar mendideh sehingga 3/4 masak.


7) Cover the pot with aluminium foil and place something heavy on the lid.Lower the flame and let it cook for 15 minutes.
7) Letak aluminium foil dipermukaan periuk,dan tindih tutup periuk dengan benda berat.Biarkan selama 15 minit dengan api yang sangat rendah.


8) Stir.Ready to serve.Garnish rice with cashew nuts,raisins and fried onion.
8) Kacau nasi dan sedia untuk dihidang. Hias dengan buah gajus,kismis dan bawang goreng.


 photo bannerfans_1454524-1.jpg

My cat Princess was hurt.No idea who had done that to her.Poor baby.Her pelvic bone was broken and she had to undergo a surgery in order for her to walk and do her toilet normally again.

Princess at the vet after the surgery.
 photo 4721b5f6-3991-4202-81d5-b718cc36fc8d.jpg

She had to be spayed as well coz it's not safe for her to deliver kittens due to her injury.She was warded for 5 days and took about 2 weeks before she fully recovered.

Till we meet again.Take care.

Assalamualaikum.
Umi

Saturday, September 7, 2013


New Page for Beginners Soon
 photo c183aab1-e819-456c-b0d8-4e4105235f1a.jpg
Assalamualaikum and hello,

Good news is I have finally received the charger for the camera and insyaAllah,I shall shoot a new video 2moro and publish same the next day.
I plan to create a new page for beginners; i.e for those who may want to start learning how to cook.I will publish starter lessons on basic cooking,for example, how to cook rice etc. insyaAllah. It is not meant for readers who are already good in cooking.I believe that not all of us have rice as staple food and so cooking rice is not something that they know how to do.For some,maybe now they are independent and staying away from home and was not used to cooking for themselves,so, this may be a good time to start.Simple stuff like learning the various herbs and spices commonly used in Malay cooking or how to make sambal belacan or air asam, stuff like that.

I hope readers of umidishes will gain something beneficial from that,insyaAllah.


Berita baik ialah saya sudah pun menerima charger untuk kamera saya hari ini. InsyaAllah besok dapat shoot dan lusa dapat naik muat keblog.

Saya juga bercadang untuk memulakan satu page khusus untuk pembaca yang baru hendak belajar memasak, contohnya seperti cara2 memasak nasi atau cara2 membuat sambal belacan atau air asam dll. kerana saya percaya tidak semua pembaca yang makanan ruji mereka adalah nasi, jadi mungkin mereka tak tahu. Atau pun mungkin sekarang tinggal berjauhan dari keluarga dan baru nak belajar memasak untuk diri sendiri.Saya akan berkongsi benda2 asas seperti rempah ratus yang selalu digunakan dalam masakan Melayu dan sebagainya.

Semuga pembaca umidishes memperolehi munafaat dari page sebegitu,insyaAllah.


 photo bannerfans_1454524-1.jpg

I have nine cats at the moment and two walk-in guest cats.

Introducing the chief,ALI
Mr Ali photo d209bbc2-4e66-490f-b243-0d6df1b7c8d4.jpg

Next Mr.Kin
Mr Akin photo 6edfb406-1fad-4b6c-b423-40496a9a2ab3.jpg

Puan Mok
Puan Mok photo ef7dad26-6c44-4eb6-8862-dfe65ea21528.jpg

recently given birth to Cik Tom,Mr.Panjang and Mr.Bear
 photo e41cfc47-22ab-414f-84af-60add12954ac.jpg

and the 3 youngsters,Mr.Bu,Mr,Teh and Princess
 photo 077fe117-8aef-4c19-ae3e-bcff40611575.jpg

Cats kept me busy and the past few months had been an anxious one with some of them had to spend time being warded at the vet.Tell you more next time.
I hope to see you soon,with new videos.Till then,take care.
I leave you with a video of Chief ALI.



Assalamualaikum

Umi

source:I Love Funny Cat Pictures A Lot
photos from Umi Azizan collection

Unagi Donburi

Unagi Donburi
(pix from NGDlover collection)
(Unagi Donburi)

Hello my dear readers. Today is a special day for all of us here in the umidishes community. One of our umidishes family member has been very very kind to share a Japanese dish with us called Unagi Donburi. Our member is none other than NGDlover.Thank you so very much.I am truly honoured that he is willing to share this dish with all of us here. To all my readers and my dear umidishes community members please feel free to share your dishes with all of us here.Drop me a line and I will publish your dish here. Thank you NGDlover.


NGDlover family
(pix from NGDlover collection)
NGDlover's family in Nagoya,Japan enjoying Unagi Donburi

So here is the recipe for Unagi Donburi

Ingredients:


600 gm unagi (fresh water eel that is used in Japanese dishes)

Sauce:
(Mix all together)
140 ml mirin (a Japanese rice wine use in Japanese cooking)
(Umi's note: Muslims can substitute this with apple juice)

140 ml shoyu (Japanese soy sauce that can be obtained from Japanese food store)
200 gm granulated sugar

if the eel is grilled over open fire, add
1 tsp ginger (grated)
1 tbs honey

unagi
(pix from NGDlover collection)
Unagi Donburi

Method 1 (as prepared in Japanese Restaurant):

1) Steam the eel with the sauce until all the sauce has been absorbed by the eel.
2) Remove the eel and grill the eel in the oven until golden brown as per the photograph above.
3) Remove from oven and serve with rice with omelette as topping.

Method 2 (as prepared at Unagi outlet or food stalls)

1) Grill the Unagi eels over open fire and keep basting the eels with the sauce.
2) Constantly turn the Unagi eels over.Grill until the Unagi turn brown and cooked.
3) Remove from the griller and serve with rice topped with omelette.

Bon apetit everyone. Hope we could all try this Japanese dish. Arigato gozaimas NGDlover chan.
Sayonara , till we meet again, take care everyone.

Salam
Umi

Corn Rice and Meatballs Curry (Nasi Minyak Jagung & Kari Bebola Daging)

Nasi Minyak Jagung (Corn Rice)
Nasi Minyak Jagung (Corn Rice)
(pix from umidishes album)

Hello once again my dear readers. I am sharing with you this time a rice dish called Corn Rice (Nasi Minyak Jagung) and a curry dish called Meatballs Curry (Kari Bebola Daging). They are both suitable for daily meals as well as for special occasions. Hope you will try the dishes. Bon apetit.

(note: It was raining when I shot the videos, so there are some background noise :D ).

NASI MINYAK JAGUNG (CORN RICE)




Ingredients:

4 cups Basmati rice (soak in water with 1 tbs. vinegar for half hour)
2 cups fresh corn
4 cups water
2 cups evaporated milk
1 cup butter or ghee
1/2 cup vegetable oil
1 big Bombay onion (pounded)
3 cloves garlic (pounded/grated)
3 in. ginger (pounded/grated)
1 big Bombay onion slice thinly
1 stick cinnamon
1 tsp cloves
1 tsp cardamom
1 star anise
1 stalk of coriander leaves,mint leaves,spring onions,
2 pandan leaf (bay leaf if pandan not available)

For garnishing:
1/2 cup fried onions
1/2 cup fried cashew nuts
1/2 cup raisins

Method:

1) Wash rice and drain.
2) Heat the pot and put in the butter and oil.
3) Fry onions and the spices (cinnamon,star anise,cloves and cardamom)
4) When the onions are brown,add the pounded ginger,pounded garlic and pounded onions.
5) Fry for few more minutes and then add the rice.
6) Fry the rice for few minutes and add in the water, evaporated milk,salt,corn,coriander leaves,mint leaves and spring onion.
7) Let the rice boil until it's 3/4 cooked
8) Add pandan leaf (or bay leaf alternatively) and close the pot with aluminium foil to seal the
steam from escaping.Place a heavy stone on the lid.
9) Turn the fire to very low and place a metal/tin sheet beneath the pot to prevent burning the rice.
10) Let the rice cook slowly for 20 mins.
11) After 20 mins. give the rice a stir and add in fried onions.Close the lid again and cook a further 5 mins.
12) Switch off the fire. The rice is ready to be served. Garnish it with fried onions,fried cashew nuts and raisins.

KARI BEBOLA DAGING(MEATBALLS CURRY)

meatballs curry

In this dish I have used garam masala and poppy seed. Just for the benefit of readers that are not familiar with these ingredients I will explain what they are.

GARAM MASALA

Garam masala is derived from Hindi garam ("hot") and masala ("mixture"). It is a basic blend of ground spices common in Indian cuisines. It is used alone or with other seasonings. The word garam refers to spice intensity, not heat; Garam masala is pungent, but not "hot" in the same way as a chili pepper.

RECIPE
Ingredients:

3-4 bay leaf
2 tbs cumin seeds
1 tbs coriander seeds
1 tbs green cardamom seeds
1 tbs black cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

Method:

1) To obtain the seeds from the cardamoms, just press the cardamom with the back of a spoon or ladle to break the cardamom. Take the seeds and discard the husks.

2) Except for the grated nutmeg put the bay leaf,cumin, coriander, cardamom seeds, black peppercorns, cinnamon, and cloves in a dry heavy skillet or a non stick pan over low-medium heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma for about 3 to 4 minutes.Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked.

3) Remove from fire and cool completely.

4) Transfer the spices to a spice or coffee grinder and grind to a powder.Do this in batches, one type of spice after another. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

The Punjabi style Garam Masala:

1/2 cup Cumin Seed
2 tbs Coriander seeds
4 sticks Cinnamon
10 green Cardamom pods (take the seeds only)
5 black Cardamom pods (take the seeds only)
10 Cloves
1 Nutmeg (grated)
3-4 blades of Mace
1 tbs black Peppercorns
4 whole Star anise
5 Bay Leaf

Methods: similar to the above.

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GARAM MASALA

POPPY SEED

kaskas


Poppy plant is a native of Asia. Poppy seeds are founded in poppy heads. The white poppy seeds form part of the Indian spices and is commonly used in the preparation of Indian cuisine.They are added for thickness, texture and also give added flavour to the recipe.It is called kas kas in Malay and Khas Khas in Hindi.. Poppy seeds are quite hard to grind them.It is easier if we mix them with a little water and pound to a paste.

MEATBALLS CURRY



Ingredients:

Meatballs
400 gm mincemeat
1 cup chick pea flour
4 potato (boil and mash)
1 tbs curry powder
1 tsp tumeric
1 egg
1 tsp salt
1 big onions pounded
3 cloves garlic (pounded)
1 in. (ginger pounded/grated)
1/4 cup oil for frying

Curry

1 cup meat curry powder
1 cup coconut milk
1 1/2 cup oil
5 cups water
5 potato (quartered)
3 tomatoes (quartered)
3 green chillies (halved)
3 tbs poppy seed powder
1 tbs black pepper
2 tbs garam masala
1 stalk curry leaf
1 stick cinnamon
1 tsp cardamom
1 tsp cloves
1 star anise
2 big onions (slice)
3 cloves garlic (slice)
3 in ginger (slice)
1 stalk corriander,spring onions, mint leaves
salt to taste

Method:
Meatballs


1) Mix all the ingredients except oil.
2) Make small balls and fry till golden brown.

Curry
1) Heat the pot. Add the oil and fry the onions,garlics,ginger and the spices.
2) Fry until the onions are slightly brown.Add curry leaves.
3) Add the curry powder,garam masala,poppy seed powder,pepper.
4) Fry for 2-3 mins and add half of the water.
5) Add tomatoes,green chillies and potatoes.
6) Simmer slowly until the potato is cooked. Add the rest of the water when the curry gets thick while simmering.
7) When the potatoes are cooked add the meatballs and coconut milk and the leaves (coriander,mint and spring onions)
8) Add salt to taste and let the curry simmer slowly for another 5 minutes.
9) Switch off the fire and serve.

Until we meet again. Take care.

Salam
Umi

OPOR NANGKA MUDA (JACKFRUIT IN HOT & SPICY COCONUT GRAVY)

opor nangka muda
OPOR NANGKA MUDA
(pic from umidishes album)

During my schooling days I used to visit my aunt who at that time was living in Parit,Perak. The village she was staying in was mostly populated with descendants of Sumatran specifically the Minangkabau folks. I just love the dishes that were cooked during weddings there. One dish in particular was the Opor Nangka. It is hot and spicy. I'd like to share with you,my umidishes readers, the recipe of this delicious Indonesian dish ;the way my auntie taught me and hope you would try it. Enjoy :)



Ingredients:
1/2 kg. young jack fruit (cut into small pieces and boiled)
1/2 kg meat/ribs (boiled/pressure cooked)
2 cups concentrated coconut milk
5 cups diluted coconut milk
1 tbs. cinnamon powder
1 tbs. nutmeg powder
4 pieces tumeric leaf (slice thinly)
2 pieces kafir lime leaf
3 pieces lemon grass (bruised)
2 pieces asam keping (can be substituted with 1/2 cup lemon juice)
1 cup vegetable oil
1 cup kerisek (fry grated coconut from 1 coconut without oil until brown and grind/pound very finely)

Grind/pounded:
1 tbs cumin/jintan puteh
2 tbs coriander
6 pieces candlenuts/buah keras/kemiri
20 pieces dried red chillies (boiled)
20 pieces thai/bird chillies
4 pieces fresh tumeric
2 in. ginger
2 in. galangal/lengkuas
1 big onion
4 cloves garlic
(Note:The spices like cinnamon,nutmeg,coriander, candle nut and cumin have to be roasted first before grinding)


Method:
1) Heat oil in a pot and fry onions and garlic for few minutes until aromatic.
2) Add in the red chillies, thai chillies, lemon grass, galangal, ginger.tumeric, candle nut, cinnamon powder, nutmeg powder and asam keping (use lime or lemon juice alternatively).
3) Stir well and leave it to fry for few minutes until aromatic and the oil separated.(bubbles of oil will appear)
4) Add in the diluted coconut milk and the kerisek.Let the gravy boil and the liquid reduced a bit.
5) Add in the concentrated coconut milk,jack fruit and the meat. Simmer with slow fire until it boils again.
6) Add in the kafir lime leaf and the sliced tumeric leaf. Simmer a little longer until the gravy thickens. Remove from the stove.
7) Ready to serve.

That is all for now. Till we meet again with another umidishes, have a great week ahead. Take care of yourself ya.

Salam
Umi

Rendang Pedas Utara (Hot Northern Rendang)

rendang pedas utara

RENDANG PEDAS UTARA
(pix from umidishes album)

Hello dear readers. Umidishes presents Rendang Pedas Utara or Hot Northern Rendang. This dish is native to the northern state of Malaysia especially Kedah. The ingredients are pretty simple and few. I have used chicken for this rendang dish but you can use any type of meat instead..up to you. Those of you who are celebrating Chinese New Year on this coming February 14th. may try this simple rendang. The amount of chilly can be reduced or added according to your preference. Please excuse the slight noise in the recording.It was raining during the shoot hence the noise. I hope you will enjoy the video. Lets watch.





Here's the recipe:
RENDANG PEDAS UTARA (HOT NORTHERN RENDANG)

Ingredients:
1 whole chicken or any type of meat of your choice (cut into small pieces)
4 cups coconut milk
40 pieces of dried red chillies (boil and blend)
3 large big onions (pounded)
3 lemon grass (bruise)
3 in. galangal/lengkuas (pounded)
6 pieces candle nut/buah keras/kemiri (pounded)
(Umi's note:candle nut is optional to add taste and to thicken the rendang.)
1/2 cup tamarind juice
salt to taste

Method:
1) Heat the wok and put in the chilly,onions,galangal,candle nut and coconut milk.
2) Mix all the ingredients well and let it boil.
3) When the rendang mixture has boiled and the gravy has slightly reduced, add in the lemon grass, salt,tamarind juice and chicken.
4) Mix them well and let the rendang simmer under slow fire until the chicken has cooked and the gravy has thicken.
5) If you prefer the gravy to be thicker simmer longer else remove from the stove.
6) Ready to serve.



So that's my recipe for today. Do visit umidishes next time for other dishes. In the meantime take care of yourself.Happy trying...bye.

Salam
Umi

GONG XI FA CAI

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To all my Chinese friends I wish you a prosperous and peaceful New Year. Enjoy the coming holidays and be safe.


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Salam
Umi


Chinese New Year Myspace Comments

Nasi Minyak (Plain Buttered Rice)

nasi minyak/plain buttered rice
NASI MINYAK
(pix from umidishes album)


Hello dear readers.On this auspicious day, Chinese New Year, umidishes shares with you a popular rice dish called Nasi Minyak or Plain Buttered Rice. I am sharing this Nasi Minyak recipe due to request from friends.I have used a combination of ghee and vegetable oil. You may substitute these with butter or just plain vegetable oil. You may also reduce the amount of any ingredients according to your taste. Enjoy the video :)




Here's the recipe:

NASI MINYAK (PLAIN BUTTERED RICE)

Ingredients:

4 cups Basmati rice (soak in water for 1 hr with 1 tbs vinegar)
4 cups plain water (add 1 tsp rose essence for aroma)
2 cups evaporated milk
6 small Bombay onions (slice thinly)
2 in. ginger (grated or pounded)
4 cloves garlic (grated or pounded)
1 stalk of coriander leaf and some mint leaf/pudina (chopped roughly)
2 pandan leaf (can be substituted with bay leaf)
salt to taste
spices in a pouch: cardamom,cloves and star anise.
2 in cinnamon (break into 2)

Method:

1) Wash rice thoroughly and drain. Set aside.
2) Heat the pot and put in the oil and the ghee/butter.
3) Fry onions,ginger and garlic until slightly brown and aromatic.
4) Add the cinamon and rice. Fry for few minutes until the oil and ghee have combined well with the rice.
5) Pour in the water and milk. Add the spice pouch and salt.
6) Cook until the rice is about 3/4 cooked.
7) Add the coriander leaf,mint leaf/pudina and pandan/bay leaf.
8) Cover the pot with aluminium foil.Put back the lid and place a heavy thing on it.Place a sheet of tin or old pot lid beneath the rice pot to prevent the rice from burning.
9) Let the rice cook for half hour more under very slow fire.
10)Open the lid and foil. Stir the rice and remove from stove.
11) Ready to serve. Garnish with fried cashew nuts, fried onions and raisins if you prefer.


That's all for now. Buttered rice is excellent with Dalcha, Kurma or curry. Bon apetit. Till we meet again, take care of yourself and thank you for taking the time to read and watch the presentation. Bye.

Salam
Umi

Daging Masak Kicap Nasi Kandar(Beef in Soy Sauce Malaysian Indian Muslims Style)

Daging Masak Kicap Nasi Kandar


Hello my dear readers.Hope everyone have had a wonderful Chinese New Year celebration and a joyous holiday.I'd also like to extend my heartiest congratulation to one of our umidishes member, Rad alias Den Macho and his wife, on the birth of their 7th child, Muhammad Abdul Razak on the 17th February. recently. All in all the new week of the New Year of the Tiger has been a joyful one,alhamdulillah.

In this outing,umidishes wish to share with you a dish that is very popular in Malaysian among the Nasi Kandar fans.The dish is called Daging Masak Kicap Nasi Kandar or Beef in Soy Sauce Malaysian Indian Muslims Style. For those of you who are not familiar with Malaysia, the Indian Muslims community here are mostly restaurateurs selling Nasi Kandar and other Indian dishes.


Let us watch the video.Enjoy.



Here's the recipe:

DAGING MASAK KICAP NASI KANDAR

Ingredients:

1 kg. meat (boiled and cut as you wish)
1 cup sweet soy sauce
1/4 cup chilli powder
1 tbs cumin (grind)
1 tbs fennel (grind)
1 tbs garam masala
1 tbs pepper (grind)
1 tbs fried onions.
1 stalk lemon grass (bruised) this is optional.
2 cups water
3 big onions (slice thinly)
2 in ginger (slice thinly)
4 cloves garlic (slice thinly)
3 tomatoes (cut into wedges)
2 green chillies (cut into half lengthwise)
spices: 1in cinnamon,1 tsp cloves,1 star anise.1 tsp cardamom
1 stalk spring onion ( cut roughly)
1 stalk coriander leaf (cut roughly)
few stalks of curry leaf
1/2 cup oil for frying
salt to taste if you wish (optional because the soy sauce is already salty)

Method:

1) Heat oil and fry onion.ginger and garlic until brown.
2) Add the curry leaf and spices.
3) Add in the curry powder.cumin,fennel and garam masala.Stir for 1 minute.
4) Add in 1 cup of water and soy sauce. Stir well.
5) Add in the meat and another 1 cup of water.
6) Add in the fried onion to thicken the sauce and to give the taste some balance.
7) Add in the tomatoes,lemon grass and green chillies. Stir well.
8) Let the meat simmer in the soy sauce until the sauce thickens slightly and the meat is tender.
9) You can add salt at this point if you like.
10) When the sauce has thicken and the meat is tender add in the spring onion and coriander leaves. Stir and remove from the stove.
11) Ready to serve.

Till we meet again,take care and enjoy trying the Daging Masak Kicap Nasi Kandar.


Salam
Umi
(pix from umidishes album)

SUP AYAM ALA MAMAK (CHICKEN SOUP MALAYSIAN INDIAN MUSLIM STYLE)

Sup Ayam ala Mamak


Dear readers,
This is a continuation of our Malaysian Indian Muslim dishes.Umidishes is happy to present another Malaysian favourite; Sup Ayam Ala Mamak. The Indian Muslims specialised in this dish. The stalls and food outlet are frequented normally at night and opened till the wee hour of the morning. All types of soup is available, mutton,chicken and beef including the famous "Torpedo Soup"...specially made for the men.

So let us watch the video presentation.Enjoy.




Here is the recipe:
SUP AYAM ALA MAMAK

Ingredients:
1 chicken (clean and cut into small pieces)
1 big onion (slice thinly half of the onion,pounded the other half)
4 cloves garlic (grated/pounded)
1 in. ginger (grated/pounded)

spices
1 tsp. cumin (grind)
1 tsp. fennel (grind)
1 tbs. coriander (grind)
1 tsp. cloves
1 tsp. cardamom
1 star anise
1 pc. cinnamon
1 tbs. white pepper (grind)

2 jugs of water (according to amount of soup you want)
1 carrot (cut into small pieces)
5 pcs. potato (cut into 4)
2 pcs tomato (wedges)
2 pcs. fresh green chillies (cut into half lengthwise)
1 tbs. corn flour (add with some water)
1 stalk of Chinese celery,spring onion,coriander leaves.
2 tbs. oil
salt to taste

Method:
1) Heat oil in pot and fry onions,garlic and ginger.
2) Fry for 1 minute and add in the spices except pepper. Fry for 2 minutes and add in 1 jug of water.
3) Stir the soup and add in the potatoes. Boil until the potatoes are soft.
4) When the potato is soft,add another jug of water (the amount is according to the amount of soup you want). Add the corn flour mixture.This is to thicken the soup.
5) Add the tomatoes,green chillies and carrot. Stir.
6) Add in the pepper,salt,chicken and the leaves (coriander,Chinese celery,spring onion).
7) Add in the fried onion. This is to thicken the soup and to balance the taste of the soup.
8) Boil until the chicken is cooked.
9) Remove from the stove.Ready to serve. Garnish with spring onion and Chinese celery.

Hope you will try this Sup Ayam ala Mamak. Bon apetit.

Salam
Umi

(pix from umidishes album)

I'LL BE BACK SOON

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My dear friends,

I will be away visiting families for a couple of days.I will be back soon.In the meantime take care of yourself ya.I will be missing all of you.

I leave you with a favourite song of mine.Enjoy.




Salam Sayang Buat Semua
Umi

source:
http://www.youtube.com/user/RhythmediaChannel

Pajeri Nenas (Pineapple in Spicy Gravy)

Pajeri Nenas

Dear readers,

It's good to be back.Thank you for visiting me while I was away. I'm sharing with you now a popular dish that is served during wedding reception. It's called Pajeri Nenas or Pineapple in Spicy Gravy. This dish is interesting because it has a sweet fruity flavour and spicy at the same time. It's best to use a very ripe and sweet pineapple. Other fruits that can be used as pajeri is mango, cashew fruit and buah kedondong.(also known as Ambarella (spondias dulcis)/Great Hog Plum/Otaheite apple,Tahitian quince/Jamaica plum).

Enjoy the video everyone.



Here's the recipe:

1 small ripe pineapple (remove the skin and the "nose",cut into small pieces - see pix below.
note: thats not me cutting the pineapple LOL)

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Photobucket

(source:http://maona.net/archives/2005/01/how_to_cut_pine_1.php)

1 cup meat curry powder (mix with some water
1 cup coconut milk
1/2 cup kerisek (roast coconut flakes and pound)
1/2 cup dried shrimp (pound coarsely)
10 pieces small Bombay onions (slice thinly)
5 cloves garlic (slice thinly)
1 in ginger (slice thinly)
1 tbs black pepper (grind)
3/4 cup palm sugar (brown sugar alternative)
1/2 cup oil
2 cups water
spices (1 in cinnamon,1 tsp cloves,1 tsp cardamom,1 star anise)
some curry leaves
salt to taste

Method:

1) Heat the oil and fry the spices,onions,garlic,ginger and curry leaves.Fry until brown.
2) Add in the curry powder.Add half cup of the water.Fry until the curry powder is cooked and the oil separates, forming bubbles at the top (about 3-4 minutes).
3) After that we add in the pepper,dried shrimp,palm sugar,kerisek and another half cup of water.Let the sugar dissolve and the mixture boils.
4) When the mixture has boiled add in the coconut milk,salt and 1 cup of water.Stir.Add in the pineapples.
5) Let the pajeri simmer slowly until the pineapples soften and the gravy thicken and reduced.
6) Ready to serve.

Do try this lovely dish.Pajeri Nenas is fruity sweet and spicy at the same time.Take care of yourself and thank you for making the time to watch the video and read my blog.



Salam
Umi

(pix from umidishes album)

Kari Ikan Tenggiri Cik Jah (Cik Jah's Mackerel Fish Curry)

Photobucket

Dear readers,

I am happy to share with you a recipe that was handed down to me by my late mum Cik Jah. So I named this dish Kari Ikan Tenggiri Cik Jah (Cik Jah Mackerel Fish Curry). Cik Jah was a demanding teacher :)..she was a perfectionist when it comes to cooking and housework. Her curry was famous among our family and friends. The secret is in the curry mixture and slow cook. The fire has to be low and the curry has to simmer slowly. Usually she used the earthen pot. Mine has cracked recently and so I used normal pot this time.

Here's the video.Enjoy.



Here's the recipe:

KARI IKAN TENGGIRI CIK JAH

4 pieces Mackerel steak (wash and clean)
10 pcs small Bombay onion (slice thinly)
5 pcs garlic (slice thinly)
1 in ginger (slice thinly)
2 tsp mixed halba spice
1.5 liter water
1/2 cup tamarind (mixed with the water to make tamarind juice)
1 cup coconut milk
2 tomatoes (cut into wedges)
10 pieces ladies fingers
5 pieces green chillies (cut lengthwise)
3/4 cup oil
some curry leaf
salt to taste

curry powder mixture

1 cup fish curry powder
2 cloves garlic
5 small Bombay onion
2 tsp cumin
2 tsp black peppercorn
1 tbs salt

Method:

1) Prepare the curry powder mixture:
a) Pound the onion and garlic until fine.
b) Add in the cumin and black peppercorn.
c) Pound until fine.
d) Add the onion mixture and salt into the curry powder.
e) Mix the curry powder with the tamarind juice.


2) Heat the oil.Fry onions,garlic,ginger,mixed halba and curry leaf.
3) Fry until brown. Add the curry powder mixture.
4) Add a little tamarind juice and let the curry mixture boil until the oil separates and bubbly.
5) Add some more tamarind juice,half of the tomatoes and half of the green chillies.
6) When the curry has boiled add the rest of the tamarind juice and the coconut milk.
7) Add the fish. Let it boil and and add the ladies fingers and the rest of the tomatoes and green chillies.Check the taste.If needed add some salt.
8) Boil for a further few minutes.
9) Ready to serve.

Do try Cik Jah's Mackerel Fish Curry.It can be eaten with rice,bread or prata or chappati etc. We used to dip the butter crackers biscuits with this curry..awesome.Till we meet again,take care.

Salam
Umi

(pix from umidishes album)

Rendang Daging (Meat Rendang)

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Dear readers,

One of our favourite and famous dish is Rendang.I am happy to share with you this time Rendang Daging or Meat Rendang. I have used beef here.You can substitute the beef with any other meat that you prefer.Rendang is not hard to make but you need to stir this dish constantly to prevent the dish from getting burnt. The best way is to cook it under low fire and keep stirring until it's done. If you want it dry then keep simmering for 1 and half hour.However if you want the rendang to have some gravy then you can cook it until the meat is tender and serve.

So here's the video.Enjoy.




Here's the recipe:

RENDANG DAGING (MEAT REANDANG)

Ingredients:
1 kg. meat (cut into small pieces)
35 dried chillies (boil and blend with 1 cup of water)
2.5 cup coconut milk
1 cup kerisek ( roast the grated coconut and pound/grind)
1 tbs tamarind (make a juice with 1/2 cup of water)
salt to taste
some kafir lime leaf
some tumeric leaf

GRIND/POUNDED

2 small pieces of fresh tumeric
3 in ginger
3 in galangal
5 pieces lemon grass
15 small Bombay onion
5 cloves garlic

Method:
1) In a wok put in the meat,chilli,the pounded ingredients and coconut milk.Stir well to combine them.
2) Boil over low fire.
3) After about 5 minutes add in the tamatind juice and kerisek.
4) Stir well and simmer for another half to 40 minutes.Constantly keep stirring.
5) Add in salt,the kafir lime leaf and tumeric leaf and stir again.
6) If you wish the rendang to be dry keep simmering and stirring until it's as per your liking.
7) Serve.

Do try the Rendang Daging (Rendang Meat). It's good with any type of rice and bread.Take care.


Salam
Umi

(pix from umidishes album)

I'VE BEEN TAGGED

I've been tagged by Nensa Moon. Thank you my dear.I am honoured that you considered me worth tagging hehe. However this also means that I have to answer a few questions..well not a few. 14 questions..oh my.I am not good at talking about myself but for Nensa's sake I will do my best.

Here are the jackpot questions HAHAHA :-

1) Do you think you are HOT.
2) What is your current wallpaper.
3) Comment on the wallpaper.
4) When was the last time you had pizza.
5) What is the song you last listened to.
6) What else you do besides answering to the these tagged questions.
7) Your nickname besides your real name.
8) Tag 5 other friends.
9) Who is number 1 to you.
10)Say something to number 5
11)Who is number 3's currently having a relationship with
12)What about number 2
13)A love message to number 4
14)List 5 things about the person who has tagged you.

There you have 'em. Pretty long list ya.

So here goes:

1) Do you think you are HOT

How to answer this la. I'd like to quote a wiser and learned man Anthelme Brillat-Savarin wrote, in Physiologie du Gout, ou Meditations de Gastronomie Transcendante, 1826:

"Dis-moi ce que tu manges, je te dirai ce que tu es." [Tell me what you eat and I will tell you what you are]....

Since I like hot and spicy food, I guess I am hot HAHAHA (joking guys).

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You tell me if I am hot or not.

2) What is your current wallpaper


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3) Comment on the wallpaper.

I took this pix on a holiday at the Glory Beach Resort,Port Dickson,Malaysia...from the apartment window around dusk.Lovely place to relax and rejuvenate.

4) When was the last time you had pizza.

mmm..last week..it was one of my once a week lazy day hehehe...kitchen closed.

5) What is the song you last listened to.



(source:http://www.youtube.com/user/ayul79)

6) What else you do besides answering to the these tagged questions.

Lots of other things like reading mails,going to social sites and bloggers sites, surfing the youtube,watch classic movies, play mmorpg and if I'm not online I love gardening or just curl up on the sofa with my cat to watch TV or catch up on my reading.

7) Your nickname besides your real name.
Umi :)

8) Tag 5 other friends.
TK
MyFairLady
Squirly.
Rachel Heath.
Amina.

9) Who is number 1 to you

TK is a wonderful person who blogs from her heart. Her sincerity shines through.

10)Say something to number 5
Amina has a friendly personality...make me feel like we have known each other for a long time.

11)Who is number 3's currently having a relationship with.

LOL..don't know about that. Squirly is an awesome blogger if you ask me..visit the blog and you will agree with me.I am a fan :)

12)What about number 2.
Ahh..MyFairLady. She is one strong lady.I love her gut and her sense of humour.Her tongue-in-cheek articles never fail to make me smile. Certainly my all time favourite girl :)

13)A love message to number 4
Rachel Heath. When you think about beauty you think about her.Her life is surrounded with beauty that is her art. Her creativity permeates her blog and her family life. My message to her is thank you for sharing and giving so much of beauty.

14)List 5 things about the person who has tagged you.

Nensa Moon.
1) She came to my blog and capture my heart. I couldn't have asked for a better friend than her.
2) Nensa is humourous and fun to talk to.
3) Sincere in giving friendship.
4) Her inner beauty shines through her words.
5) I am so lucky and blessed to have known this woman called Nensa Moon. Umi sayang Nensa.

My message to the 5 dear friends that I have tagged, have fun.Love all of you.

Salam
Umi

CUCUR BADAK ( SWEET POTATO FRITTERS WITH SPICY COCONUT & SHRIMPS FILLING)

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Dear Readers,

Assalamualaikum and hello. Of all the "kueh" that I have shared in Tea With Umi, this is my favourite. So, I am sharing this kueh again with you my readers in umidishes. This kueh is called Cucur Badak ( Sweet potato fritters with spicy coconut and shrimps fillings). This is also another winner for breaking fast.Some people prefer to place a shrimp onto the kueh. The sweet potato dough can be replaced with tapioca. My late mum preferred tapioca dough. The tapioca has to be grated and the liquid squeezed before it is turned into dough.

Hope you will have fun trying. Here's the video.




And here's the recipe.

CUCUR BADAK
Ingredients:

Fillings
2 1/2 cup coconut
1 cup shrimps
3 tbs. vegetable oil
1 tbs fennel (grind)

Blend:
10 pieces red chillies
1 big onion
2 lemon grass
1 in. ginger
3 pieces fresh tuneric
salt to taste

Dough:
4 cups mashed sweet potato
2 cups flour
5 cups vegetable oil for deep frying

Method:

Filling:
1) Heat oil in wok and fry the blended ingredients.
2) Add shrimps,salt and coconut.
3) Fry until the shrimps are cooked and the liquid are about dry. (Let the fillings be a bit moist)

Dough:
1) Mix the mashed sweet potato with the flour and knead until all flour are well mixed with the
potato
2) Pinch a bit of the dough and make into a small ball. (rub palms with flour to avoid the dough sticking to palm)
3) Flattened the ball in the centre and fill the centre with 1 tsp of the coconut filling.
4) Close the dough into a ball and press the top a bit to flatten it.
5) Heat oil in wok and deep fry the kueh until golden brown.
6) Drain the oil on a kitchen tissue or dish towel.
7) Serve with tea.

Bon Appetit.


MY THOUGHTS

Battle of the Bulge


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The problem with "the Bulge" is that it is positioned at the most strategic and highly visible terrain. Kinda hard to camouflage either. Hence the battle. A friend confided that she tried getting help from professionals to combat the bulge. So she went for a "trial" treatment. However she was quite unhappy over the "hidden cost". The treatment seemed quite reasonably priced in the advert. But the hidden cost were staggering. Whats worse; the hidden cost is not an option if you want to win the war. Its necessary. So she decided to forget the treatment.

Cellulite is hard to get rid of.Its a combination of fat globules,waste matter and water trapped in connective tissues.
Here are some suggestions to help us win the war.



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1) Eat more fruits and veges. Fruit and veges juices could also do some detox on our system.
2) Eat a healthy balance diet.


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3) Rest well
4) Constipation usually is one of the causes of cellulite. So we have to make sure this is out of the way. Some of the old folks remedies is worth trying ...fibers lots and lots of fibers, drink at room temperature, chew your food well and yes no midnite snacks.
5) Clear the exit on our skin so hopefully some cellulite can escape. Drink a lot of water and watch the salt intake coz salt retains water.

6) This is going to be hard ,speaking for myself hahaha...muscle-toning exercise.You have to ask the expert on how to do this.


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7) Gentle kneading massage on the spot of trouble after the exercise.
8) Learn proper breathing technique to get as much oxygen as possible. I think yoga has very good breathing technique..I have to look this up too.
9) Last but not least try to stay calm. Cellulite builds up when the muscles are tense. Again yoga is good in this area. The discipline helps in our breathing, stretching and overall relaxation.





The above may not make us the biggest looser but I hope we stay healthy while we loose some weight.Take care.

Jazakum Allahu Khairan
Umi




source:
http://www.glitter-graphics.com
The Doctors Book of Home Remedies

Crab Soup (Sup Ketam)

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Dear Readers,

Assalamualaikum and hello everyone.In this posting I am sharing with you a simple yet delicious soup. It is not time consuming and doesn't require much ingredients. It is called Crab Soup(Sup Ketam) It is an excellent dish as a starter or for the breaking of fast.

For those of you who aren't too thrill over seafood,may substitute the crab with vegetables. Have fun trying the soup.Here's the video








Here's the recipe:

Crab Soup(Sup Ketam)

Ingredients:
6 crabs ( remove the shells and cut the edges of the claws and legs and wash)
3 cloves of garlic (slice thinly)
1 big onion (slice thinly)
1in. ginger (slice thinly)
1 lemon grass (bruised)
juice from 1 lemon
2 tbs of cooking oil (as per your preference)
1 stem of lettuce (cut roughly)
1 stem of coriander leaf or about 2 tbs when cut
1 stalk of spring onion (cut roughly)
1 tomato (cut into small wedges)
1 jug of water (or as much as you want the soup to be)
salt to taste

optional:
some mushrooms
some thai small chillies or pepper


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Method:

1) Heat the oil in a pot or non-stick deep pan.
2) Saute the onion, garlic, ginger and lemon grass for a minute until a bit soft.
3) Add water, crabs and mushrooms. Let it boil for few minutes.
4) Add lemon juice,salt, tomatoes,all the leaves and chilies or pepper.
5) Let it boil for another minute or so.
6) Ready to serve.

Enjoy with hot rice or just have it as is with bread if you prefer.


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MY THOUGHTS

THE GIFT OF LIFE
(REMEMBERING SOMALIA)




Nature scraps, nature pictures and images for orkut, myspace, blogs, forums



To me the gift of life is water. As we speak tens of thousands of Somalians are flooding into Kenya and Ethiopia to escape the famine that has befallen their homeland. The country has not had rain for several seasons killing the livestock and destroying all their crops. Children, the sick and the old died by the thousands daily. This is the worst drought and famine the world has ever seen in a long long time.

I hope in this hard time, God knows we are all facing some problems of our own too, we could still in a small way help to feed the dying people of Somalia.

Somalia is a country besieged by war, malnutrition, poverty and diseases...and now famine.May Allah give us the means to ease their burden and hardship.


Something to ponder about generosity:
Allah (SWT) says in the Noble Qur'an: "By no means shall you attain to righteousness until you spend (benevolently) out of what you love; and whatever thing you spend, Allah surely knows it." (3:92)



Till we meet again. Take care.


Jazakum Allahu Khairan
Umi

I DEDICATE THIS SONG TO US ALL





sources:
http://www.goodlightscraps.com/
http://www.youtube.com/user/XRanoushaX

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