RESEPI 50: SIMPLE STUFFED SQUID WITH GLUTINOUS RICE @ KETUPAT SOTONG

Hello guys.

How are you? Hope you guys have an amazing day. 

Today I would like to share a simple dish, “Ketupat Sotong” or you can call stuffed squid with glutinous rice. This is so easy to make and delicious. This is a unique traditional recipe of Terengganu, Kelantan And Kedah (Langkawi) and is a popular tea-time dish. Although in Kelantan, the Ketupat Sotong has its thick coconut milk sweetened with brown palm sugar, Terengganu retains its whitish original taste. You can even find this dish at some hotels in Terengganu or Kelantan.

Ketupat Sotong

So let’s check it out the recipe!!

INGREDIENTS

1 bowl glutinous rice

10-15 pcs squid, medium sized

1 small box Kara coconut milk

Toothpicks

2 tbsp sugar

1/2 tsp salt

1 roll palm sugar

Water

METHOD

Rinse glutinous rice until clear.

Clean squid thoroughly, removing head and innards.

Proceed to stuff into the squid cavity with it until 3/4 full, using fingers to nudge carefully to ensure that the lower ends are completely filled without leaving any gaps. Put the head inside the filled squid and secure the opening with toothpicks. Repeat until all the squid and glutinous rice is completely used up.

Put half of Kara coconut milk and 2 cup of water inside pot. Boil with medium heat. You can add more coconut milk if you want.

Once the coconut milk boiled, put all the squid inside the pot with some extra left over glutinous rice.

Stir and rotate the squid periodically to ensure even cooking and prevent the coconut milk from curdling.

Add salt, sugar and palm sugar to adjust taste.

Cover pot with lid and allow simmering gently for 10 minutes and ensure the gravy a bit thick.

Now you can serve immediately.

REVIEW: COPTHORNE HOTEL CAMERON HIGHLANDS

Hello guys…

How are you? Hope you guys have an amazing and wonderful day in this good December which is my birthday month.

So, today entry is a review on Copthorne Hotel Cameron Highlands which is the hotel that i stayed on my recent visit to Cameron Highlands.

 

Front view of the Copthorne Hotel Cameron Highlands

The address is at Kea Farm, Brinchang, 39100 Cameron Highlands, Malaysia. Located high above sea level with a cool climate all year round, Copthorne Hotel Cameron Highlands offers affordable accommodation and facilities including an indoor pool while surrounded by mountains and valleys. Formerly known as Equatorial Cameron Highlands. The hotel offers accommodation option of a Tudor-styled apartments or a hotel block and complemented with 3 restaurants, a swimming pool, a gymnasium, and tennis and squash courts. 

Why I'm so chubby honey??

The room types include suites, non-smoking rooms, family rooms and accessible rooms. Each room includes a TV with in-house video channels, minibar and tea and coffee making facilities. The Room Price Range is about RM 163 - RM 364 based on average rates for a standard room. The Copthorne Hotel Cameron Highlands is only 1 km away from various vegetable and fruit farms. Nearby attractions include Robinson Waterfall, the Butterfly Farm and Garden and Boh Tea Plantation.

My SIL and my mother in front of the hotel

At the hotel lobby. My niece so cute!!

 

I am a happy daughter!!

The journey of the check in is so smooth. We were booking 2 rooms at Booking.com. I'm not sure the name of the rooms. But once check in we get joining room. It’s cool! The hotel is located at the highest point in the whole of Cameroon Highlands. The room that we requested had a fantastic location looking over the complete Highland from the top. Guess what guys; there is No Air-Conditioner in these rooms. WHAT!! Yes, no AC guys. WHY? Because guys, the weather here is so cold already. You don’t need air conditioner to chill down the room, perfect weather! The rooms got fan in case you feel hot. Really?

All rooms images are from Google but still the rooms are same physically 

 I checked all the Hotel Amenities and all in but unfortunately our fridge doesn’t work and No Iron provided in the rooms. You have to iron your clothes at outside near emergency lift which only 1 iron at every level. I'm not a fussy traveler and this matter doesn’t bother me at all because the weather was so cold and I don’t need the refrigerator to keep my foods.

 

So chill!!

The good thing about this hotel is the Breakfast Buffet. I really enjoy it! Varieties of foods include Western and Asian cuisine.

My Good Breakfast of the day.

Overall, you may get a hotel with better facilities but for the location and site-seeing from the hotel, this is by far the best one in the whole Cameroon Highlands. In total, it was a very Pleasant Stay. My rating: 4/5.

From left: Sally, My Mother & My Lil' Brother plus my cutie Amanda.

Pesanan ringkas:

Lampu ini ada dekat dengan tepi katil. Hari kedua baru I tau nak switch on. Button ada dekat bawah ok.

RESEPI 49: SAMBAL SOTONG / CUTTLEFISH SAMBAL

Hello everybody all around the world.  Hope you guys have an amazing day.

My recipe for today is cuttlefish sambal. Kindly refer below ingredients.

INGREDIENTS

2 large cuttlefish (cut into 1 inch segments)

4 Tbsps. sugar

1 Tbsps. tamarind paste, soaked with water (strain and discard pulps)

Salt to taste

1 Hollands onion – cut into slices

Chili Paste (Blend into fine paste)

15 dried red chillies, soaked in boiling water to soften

3 shallots

½ inch shrimp paste/ belacan

4 Tbsp oil

This is the type of cuttlefish that i used. - Picture from Google.

DIRECTIONS:

Heat oil in a wok on medium high heat, add in the chili paste and cook until oil separates.

Add in tamarind juice and 2 cup of water. Bring to a boil and reduce to low heat and let it simmer for approx. 30 - 45 minutes. Stir frequently and add another cup of water to avoid the bottom burnt. Cook until chili change to dark color.

Add in sugar and salt to taste and then mix in the cuttlefish. Continue to cook until the cuttlefish is soft.  Add Holland onion. Stir.

Season with more sugar or salt if needed before served.

 

Cuttlefish Sambal by itsmesalrini

RESEPI 48: SAMBAL KERING TEMPE / DRIED SAMBAL WITH FERMENTED SOYA BEAN

Hello guys…

How are you? Hope you guys have an amazing day.

Today topic is Tempe a.k.a fermented soya bean. Tempe is a product that originated in Indonesia and popular in Malaysia especially at South Malaysia.  It is made by a natural culturing and a controlled fermentation process that includes adding a tempeh starter, which is a mix of live mold. When it sits for a day or two, it becomes a cake-like, fermented food.

Tempe is easy to prepare, delicious and high in protein with its nutty flavor and firm texture. Much like other meatless sources of protein, such as tofu and seitan, tempe is a popular choice among vegans and vegetarians because it's packed with nutrients.

Tempe is a good source of protein, iron, manganese, phosphorus, magnesium and calcium. It is also low in carbs and sodium. Tempe is high in soy protein, which can promote satiety, reduce hunger and increase weight loss and contain soy isoflavones. Studies show that soy isoflavones and soy protein may decrease blood cholesterol levels and may possess antioxidant properties and could be beneficial in decreasing oxidative stress and chronic disease. Other benefit is tempe is high in calcium and may help increase bone density and prevent bone loss.

Tempe may not be for everyone because eating tempe may trigger an allergic response for those allergic to soy, which could include symptoms like hives, swelling or difficulty breathing. Additionally, soybeans are considered a goitrogen - substances found in certain foods that can interfere with the function of the thyroid gland if consumed in big amount. So, for those with impaired thyroid function may limit their intake of tempe.

Okey..Now we move to simple recipe for tempe that you can follow. This is my favorite dish to cook tempe. Let’s check it out!!

Simple Side Dish : Sambal Kering Tempe

Ingredients:

250 gr tofu (bean curd)

250 gr tempe

3 tbsp chili paste

2 potatoes

1 small bowl anchovies

2 onions

5 cloves garlic

3 tbsp sugar

2 tbsp sweet soy sauce

1 tsp salt

Methods

Cut the tempe and tofu into dice sized pieces. Same goes to potatoes. Cut into slices.

Heat in a wok the oil and fry the tempe, tofu and potatoes into golden brown.

Then fry anchovies until golden brown and left aside.

Cut the onions and the garlic fine.

Fry the onions and garlic for 3 minutes in the same oil before.

Then add chili paste. Mix all together until the paste cooked.

Add the sweet soy sauce, sugar and the salt and let in simmer slowly for 2 minutes.

Then add the tempe , potatoes, tofu and anchovies and let in simmer for a few moments. Taste for extra seasoning.

Done. Ready to eat !!

RESEPI 47: KANGKONG GORENG BELACAN / STIR FRIED WATER SPINACH WITH SHRIMP PASTE

What is Kangkong? Kangkong is in Malay Language but for English Language can be known as water spinach. It is one of the much acquainted green leafy vegetables used in the South and South-East Asian cuisine.

Botanically this fast-growing leafy vegetable belongs to the Convolvulaceae (known commonly as the bindweed or morning glory family that have  about 60 genera and more than 1,650 species of mostly herbaceous vines, but also trees, shrubs and herbs, and also including the sweet potato and a few other food tubers but has no resemblance to spinach.

 

Picture from Google

Nutritional Value of Kangkong is a good source of Iron and Calcium and Also Contains Magnesium, Phosphorous, Manganese, Copper, Vitamins C and K, And Zinc.

Scientific name: Ipomoea Aquatica Forsk.

Health Benefits of KangKong

Reduces Cholesterol

Anti-Diabetic

Treatment of Jaundice and Liver Problems

Protection against Heart Diseases

Useful in treating Anemia

Treatment of Indigestion and Constipation

Boosts the Body’s Immunity

That’s all information about kangkong. Now, we will focus on the recipe. Kangkong Goreng Belacan is usually a common dish that is served either for lunch or dinner at home in Malaysia. I think the most popular way is to stir-fry with shrimp paste and chilies. I just love a bit of spice in this dish to go with plain boiled rice and some fried fish. Belacan is made from fermented ground shrimps. It has pungent flavor and it’s one of the must have ingredients in the Malaysian kitchen. To make this dish, it doesn’t require a lot of effort at all. Let’s check it out!

Ingredients:

300g water spinach

Salt & sugar if needed

2 tbsp sweet soy sauce

Spice paste:

6 red chilies (more or less, for heat)

4 garlic cloves

2 shallots

1 tsp belacan/dried shrimp paste

2 Tbsp dried shrimp (udang kering) / anchovies

Method:

Put the spice paste ingredients in a food processor or pestle and mortar, grind until half smooth.

Put the oil in a wok over medium-high heat, add the spice paste, sweet soy sauce and cook for 3-4 minutes or until fragrant. Add water if it too dry.

Add the water spinach, stir and mix well. Cook about 2-3 minutes or until wilted and taste for seasoning. Serve warm. Kangkung is best eaten with a slight crunch.

Done!!

REVIEW: SERAMBI SURI CORNER – MEE KUAH TULANG

Hello guys…

Lama dah tak review makanan . So hari ini kita buat review kedai makan di Jalan Kuala Kedah iaitu Serambi Suri Corner. Sesiapa on the way ke Jeti Kuala Kedah nak pergi Langkawi bolehlah singgah. Berikut adalah butir-butir tempat tersebut:

Address:

Jalan Batas Paip, Kuala Kedah. Lokasi dari Alor setar, Jalan Kuala Kedah,100 meter sebelum traffic light ke yan/batas paip. Dekat dengan kedai gunting rambut MAARAAN.

6°05'39.8"N 100°18'32.2"E

https://goo.gl/maps/ZiYmGk2Fr362

Opening hours:

3PM -9PM (Closed Thursday)

Contact Number:

011-26655115

011-11127406

012-4144744

Facebook:

Serambi Suri Corner II

MENU

Laksa/laksam - RM3.50 - RM5 (special)

Nasi ayam - RM5

Nasi ayam udang - RM12 - RM23 (*special)

Mee/maggi Ketam - RM15- RM17 (*special)

Mee/maggi Udang - RM9 - RM20 (*special)

Mee/maggi Tulang - RM9 - RM10 (special)

Mee/maggi  Madu Tiga - RM26- RM28*

Food Review

I makan mee kuah tulang dekat kedai ni. Portion mee kuah nie medium size. Dia punya kuah pekat dan secukup rasa. Tulang ada seketul besar yang ada isi daging. Daging empuk . Tak payah nak kunyah teruk-teruk. So overall rating I bagi 3/5 sebab bila makan kita tak ada rasa Wow…The food just similar to others mee kuah that I ever tasted. Maybe next time I should try another menu such as Mee Udang…

Mee Kuah Tulang Serambi Suri Corner

Service Review

Baiklah, honestly servis adalah agak lambat selepas order. Think positive. Maybe once order baru buat panas-panas. So siapa yang nak datang dinasihati booking dulu . Okey.

Itu sahaja yang boleh I review. Next time kena cuba menu lain ok.

Bubye....

RESEPI 46: AYAM MASAK KICAP SAMBAL SIMPLE / SIMPLE SAMBAL SOY SAUCE CHICKEN

Hello guys. How are you? Hope you guys have an amazing day. I want to share with you guys my chicken recipe yang paling I suka buat sebab senang. Pasti sedap menjilat jari bagi peminat kicap. Okey bahan-bahan adalah seperti di bawah.

Simple Sambal Soy Sauce Chicken

BAHAN-BAHAN

1 Mangkuk Ayam Yang Telah Dipotong – Goreng Separuh Masak Dengan Kunyit Dulu

1 Biji Bawang Besar – Ditumbuk Kasar

4 Ulas Bawang Putih – Ditumbuk Kasar

½ Halia – Ditumbuk Kasar

5 Biji Cili Padi Merah – Ditumbuk Kasar

2 Sdb Cili Kisar

6 Biji Cili Padi Hijau

1 batang Cili Besar Merah

1 Biji Bawang Holland

1 batang serai

½ Halia – Hiris Halus

Kicap manis Cap Kipas Udang – ini tiada sukatan

3 sdb air asam jawa

1 cawan air

CARA-CARA

Tumis bahan tumbuk tadi bersama serai dan halia hiris tadi hingga kekuningan.

Masuk cili kisar dan masak hingga pecah minyak.

Masukkan pula air asam jawa, kicap manis dan 1 cawan air. Kicap manis tiada sukatan. Nak hitam letak banyak. Lagi sedap.

Bila mendidih masuk pula ayam yang digoreng tadi. Kalau kuah agak pekat tambah air sedikit. Tunggu hingga ayam masak. Jangan lupa rasa kuah ikut citarasa.

Finally, masuk bawang Holland yang dipotong empat, cili besar dan cili padi. Gaul sekata. Siap untuk dihidang.

RESEPI 45: IKAN GERUT MASAK PEDAS “HARIMAU MENANGIS”

Ikan gerut harimau menangis

BAHAN-BAHAN

3 Ekor Ikan Gerut – goreng kunyit garing

Common Name: Saddle Grunter, Saddle Grunt
Scientific Name: Pomadasys maculatus  

6 helai daun limau purut

2 biji bawang besar merah – potong besar

6 ulas bawang putih – hiris kasar

2 Batang serai – 1 batang hiris kasar

1 inch halia – hiris kasar

3 btg cili merah besar

12 btg cili Thailand (hijau dan merah)

2 sdb Sos cili

2 sdb Sos tiram

2 sdb gula

½ sdk garam

1 sdk serbuk lada hitam

3 sdb cili kisar (cili kering yg dikisar bersama bawang merah)

 

Antara bahan yang digunakan

CARA-CARA

Tumis cili kisar dan serai hingga pecah minyak

Masukkan bawang besar, bawang putih, cili Thailand dan halia. Masak dalam 3 mins.

Kemudian masukkan sos cili, serbuk lada hitam dan sos tiram. Gaul bagi sebati. Perasakan dengan gula dan garam ikut tahap citarasa masing- masing. Sebab ada yang suka masin dan ada juga suka manis sedikit.

Akhir sekali masuk daun limau purut dan cili merah besar. Gaul sebati.

Boleh disediakan di atas ikan gerut tadi.

Simple Resepi

Resepi nie adalah lebih kurang macam ikan siakap harimau menangis yang dulu I pernah post. Boleh click below link ok:

RESEPI 4 : IKAN SIAKAP HARIMAU MENANGIS

Tapi ada sedikit penambahbaikan. I rasa letak serbuk black pepper lagi power rasanya. Ikan gerut pula kita goreng garing-garing baru sedap. Kuah kalau you all suka banyak, tambah air sikit sebelum letak perasa ok. Ini adalah favourite dish bila keluar makan di kedai Pattani. Ini tak sama ok dengan yang daging harimau menangis “Danok”. 

Ini dinamakan Harimau Menangis  sebab tahap kepedasan yang mampu menyebabkan harimau yang gagah lagi berkuasa menangis. Tapi jangan sedih tau. Masakan ini sangat sedap bagi tekak orang yang makan pedas. Lagi banyak bawang putih dan cili api, lagi sedap. Actually, boleh juga tambah 1 sdk sos ikan, tapi memandangkan kat rumah tiada, kita ganti garam. Masak lebih mudah jika anda pandai adjust rasa. Okeylah , itu sahaja celoteh masakan pada hari ini. Jumpa lagi next blog….Bubye!!

RESEPI 44: SIMPLE FRIED KUEY TEOW / KUEY TEOW GORENG

Hello guys…

This is my lunch menu for today. Love to share the recipe with you guys because this is really simple and fast to cook. Yesterday is rice day and today is noodles day. Let’s check it out!!

Ingredients

1 packet of Kuey teow noodles

1 small bowl of chicken- cutting into dice shape

1 small bowl of prawns

1 small bowl of fresh bean sprouts

3 tablespoons of chili paste (dried red chili soak in hot water and blend with 3 small shallots)

5 tablespoons of sweet soy sauce

1 1/2 tablespoons of soy sauce

2 tablespoons of oyster sauce

2 tablespoons of chili sauce

1 teaspoon of sugar

Scant 1/2 teaspoon salt

2 dashes white pepper powder

Instructions

Heat the oil in a wok or heavy-bottomed pot over medium flame. Add the chili paste and stir fry for about 1 minute. Add the chicken and prawns and stir fry until almost cooked through.

Then add all the sauces, sugar and salt and stir in all. Make sure taste the seasoning as you preferred.

Reduce a bit the heat and stir in the kuey teow noodles, tossing them to heat through. Scrape the bottom of wok or pot frequently to minimize sticking.

Add the sprouts and continue to cook, tossing frequently, until the sprouts are just cooked through. Adjust seasoning by adding white pepper powder. Ready to serve.