Finally its wkend...

Hi peeps.. hope everyone have a good wk & yess... finally its wkend..I'm sure all of you out there must be having plans & I'm one of them : D Oooh yes, Ramadhan is jus abt a wk from now.. Wow, its almost end of the year..

As usual, a lil updates from my end.. Well, wkend will be abit exciting as I will be attending basic cake deco. Apart than that, nothing special.. Have plans to do some home made chocs in the morning before heading for my class & well lets see hows my morning gonna be tmr ...

Its almost 11pm here & I'm having a short date wif hub. Well too bad he have to work.. I guess I better get going so that I can be up pretty early to get my hands on the handmade chocs.

Wish everyone a good & enjoyable wkend ahead.. Good nite peeps.

Wif love,
Foodie Craze

Specially for hub.

Hi peeps,

I'm back on here again. Well, now my blogs gonna be on those are 'expired' updates meaning foodie that I've cooked some time back or weeks back.

As usual before we get started, here a little updates on my day before proceeding for my back dated food updates. Oooh well, I took a day off from work today due to my daughter. Unfortunately she have rashes on her neck but luckily nothing serious according to the doc. Its such a relieve. Apart that, did a spring cleaning of my kitchen after so long. Finally its all in order & hoping to get more containers for my storage purpose. Basically its a quite relaxing day w/ no deadlines for the day.

Ok... let get back on to my 'expired' updates thts Ayam Masak Merah aka Spicy Tomato Chicken as requested by my dearest hub before leaving for his business trip. This dish is a mixture of little sweetness from the tomatoes & sugar & the spiciness from the chilli paste. Best eaten with Nasi Tomato aka Tomato Rice (similiar to Ghee Rice) or best with Lontong (Rice cake/Pressed Rice) otherwise as usual will be a place of hot popping jasmine rice.. yum yumm ..As usual, I dun have exact measurement..

Lets take a look @ the recipes as follows: -




Ayam Masak Merah aka Spicy Tomato Chicken

1kg of chicken (any parts) but I've used mind wings & drumlets
Chilli paste (measurement according to the heat tht you wan in your dish)
1 big onions
2-4 cloves garlic
Tomato puree
2-4 pandan leaves (screwpine leaves) - wash & tie them into knots
Lemon grass - bruise
Cooking oil
Salt & sugar

Methods: -

- Marinate the chickens parts with lil tumeric powder & salt & fry it till its half cooked.
- Grind the chilli paste, onion & garlic.
- Heat up the wok with little oil, throw in the lemongrass & pandan leave. Sweat it real quick till it gv u a nice fragrant.
- Pour in the grinded chilli paste with onion & garlic & fry it till it changes the colour or we called it pecah minyak (the oil will flood @ the sides).
- Season it tomato puree, sugar & salt. The taste shud balance. bet the spiciness & sweetness.
- Cook it for a lil while more before adding in the half cooked chicken in it.
- Mix them well & simmer for abt 5mins before dishing them out on a place.
- Serve with a plate of fragrant jasmin rice, longtong or tomato rice.

Well thts all folks for now. Please take note that this recipe is purely experimented by myself & not adapted from anyone blogs. Please do credit if you gonna share the pic/recipes.

PS: Apology if my illustration is not tht good. Please do pm me for more clarification.

Got to run now.

I will be back soon..

See ya.. : )

Wif love,
Foodie Craze

I'm back......!!!

Hi peeps.. wow finally I'm back after so long of my disappearance. Time flies so fast. Unknowingly, the fasting month that's the month of Ramadhan (as per our Islamic calender) is just around the corner.

Anyway,little update about myself, lately I have been attending some baking class & I find it beneficial for me. Ooh yeah I have decided to come up with my very own baking project, testing & experimenting.. not forgetting this would enable me to sharpen my baking skills over the time. Some friends of mine have been asking if I'm into business & well that's not my main purpose/goal @ the moment. But yeah, maybe in the near future.

Right now, my next goal is to have my blog up & updated with all the things I have been doing time to time.

Next I will be uploading some of the recipes/food that I have been trying/experimenting during my absence.

Do check it out in my blogs...

Signing off

With love,
Nazia

Spinach dhal

Spinach dhal

Posted using ShareThis

Dinner

 

Finally the school gonna re-open tmr after 1 wk break for the PSLE test paper marking day. Its a very slow & quiet wkend. Well I have decided to cook a simple chicken rice. Experimenting with some of the spices for the fried chicken. I was thinking to make white chicken to go along with the chilli dipping & rice.. However Im planning to cook this dish for 2 days. So I settled down with simple fried chicken. In my ingredients there will be no exact measure as its all thrown in spices.. or what I called it masak campak-campak.

Chicken Rice

Rice
Shallots
Ginger
Garlic
2-3 pandan leaves
Chicken broth/granulas/cubes
Salt to taste


Simple Fried Chicken

Chicken Wings (you can use any chicken parts
Sesame Oil
Sweet soya sauce
Coriander powder (you can pound the whole
Cumin powder (you can pound the whole
Tumeric powder
Salt to taste
Black pepper

Chilli Dippings

2-3 tbsps Chilli boh/paste ( you can replacew with deseeded fresh chillies)
Juice from the limau kasturi (you can subtitute it with lemon juice)
Salt to taste
Sugar
Chicken broth

Methods:

- Wash the rice till it runs clear water.

- Heat up the rice cooker pot with a lil cooking oil, fry the blended items till its fragnant. Add in the granulas or cubes together with the pandan leaves. Fry for a few mins. Add in the washed rice in & fry for a few mins before pouring the water or the chicken broth

- Cook the rice as you cook normal rice however you need to increase the water a lil more.

For the chicken

Marinate the chicken parts with all the ingredients for atleast for an hr or more. Fry it till golden brown before serving it with the popping hot cooked rice.

Chilli Dippings

Mix all the ingredients in a small bowl. As for the consistency, it depends how diluted you want it to be. As for the sugar level, it depends on your taste bud and it shudnt be too sweet either. The sauce should have a balance taste of spiciness, sourish & sweetness.

Serve the chicken rice either popping hot or room temperature.

ps: I'm upload the picture as I have problem with my picture uploader. I will try to upload it again later.