My Introduction :)

Assalamualaikum wbt.. saya Noor Azuanie Binti Redzuan, Gadis yang berusia 23 tahun dan masih lagi menuntut Ijazah Sarjana Muda Dalam bidang Pengurusan Dan Keusahawanan :). Saya amat meminati bidang masakan lebih-lebih lagi masakan daripada kampung. Oleh yang demikian, Blog saya terdapat beberapa resepi yang saya cuba kongsikan setelah mencuba sendiri, dan resepi ini juga adalah resepi yang terbaik dan amat membantu saya menyediakan hidangan yang lazat kepada keluarga tercinta saya ..:) Saya Berharap, kehadiran Blog saya ini akan membantu rakan-rakan sekalian yang ingin cuba beberapa resepi yang amat menyelerakan ini dengan jayanya..belum cuba, belum tahuuu :)

Sambal Belacan From Perak

perghhhhhhhhhhh  Soo Hot!!!

Sambal Belacan

Ingredients 

• 6 fresh medium sized red chilies
• 2 medium sized red bird's eye chilies
• 2 inches long belacan (roasted)
• 2 shallots (sliced thinly)
• 1 clove of garlic (sliced thinly)
• 1 medium sized tomato
• Juice from 1 big fresh lime (about the size of a golf ball)
• 2 tsp sugar
• 1/2 tsp salt

Method:

• Remove the stalks from both red chilies and bird's eye chilies.
• Break the chilies into several pieces using your hand. (If you use a knife to cut them, the taste will not be the same!)
• Chop the tomato.
• Put chilies, tomatoes, shallots, belacan and garlic into a pestle.
• Pound them with the mortar according the the consistency you prefer.
• Scoop the mixture into a bowl. Spoon two tablespoon of water into the pestle to dilute the remains of the sambal and pour the water into the bowl.
• Add in lime juice, salt and sugar.

Source

http://www.pickles-and-spices.com/sambal-belacan.html

Curry Chicken Noodles

Holiauuu!!!

Curry Chicken Noodles

Ingredients

10 ounce wide rice noodles

2 teaspoons vegetable oil 

2 tablespoons minced garlic 

1/4 cup minced shallots

12 ounces boned, skinned chicken breast, thinly sliced crosswise 

1 1/2 tablespoons panang curry paste, such as Mae Ploy brand*

1 can (14 oz.) coconut milk, divided 

1 tablespoon sugar 

1 tablespoon lime juice

1 tablespoon reduced-sodium soy sauce 

1 tablespoon Thai or Vietnamese fish sauce

1/2 cup sliced green onions

1/2 cup cilantro leaves and small sprigs

1/2 cup Thai basil* leaves and small sprigs

1 lime, cut into wedges

Preparation

1. Bring a medium pot of water to a boil. Add noodles and cook until softened, about 4 minutes. Drain and rinse with cold water. Set aside.

2. Heat oil in a wok or large frying pan over high heat. Add garlic and shallots and cook until fragrant, about 30 seconds. Add chicken, curry paste, and half the coconut milk. Stir well to dissolve paste and boil until liquid is slightly reduced, about 5 minutes. Stir in remaining coconut milk, the sugar, lime juice, soy sauce, and fish sauce, then bring to a boil. Reduce heat and simmer until liquid is slightly thicker, 2 to 3 minutes more.

3. Add noodles, toss to coat, and cook a few minutes until hot, stirring often. Pour mixture into a serving bowl. Sprinkle with green onions, cilantro, and basil. Serve with lime wedges

Mango salad video

Sambal Prawns And Petai Recipe Video

Malaysia Cuisine Recipe Video

Yummyyyyyy.......  :)

Sambal Prawns And Petai Recipe (Sambal Udang Petai)

Ingredients

• Prawns (shelled) - 200 grams
• Petai (split into half) - 150 grams
• Cooking oil - 4 tablespoons
• Tamarind juice - 2 tablespoons
• Tomato sauce - 2 tablespoons
• Lime leaves (shredded) -  3 pieces
• Tomato (diced) - 1
• Onions (sliced) - 1

Spices (Blend into paste)

• Red chili - 8
• Buah keras - 3
• shallots - 8
• Belachan - 1 tablespoon
• Lemongrass - 1 stalk

Method

• Heat 4 tablespoons of cooking oil in wok then add spices ingredients and sauté to fragrant. Continue to stir fry until oil turn red and surface to the top.
• Add prawns, petai and stir fry for a while then add tamarind juice, tomato sauce, sugar and lime leaves, simmer to cook for 5 minutes.
• Stir in diced tomato and sliced onions, fry for another 2 minutes, dish up and serve.
• If you want the petai to be crunchy, shorten the cooking time for petai.

Source

http://www.a1-asianrecipes.com/nyonya-recipes/sambal-prawns-petai.php

Ayam Masak Lemak Cili Padi

Ingredients 

• 500 g chicken, cut into small pieces
• 1 teaspoon salt
• 2 pieces asam keping (dried tamarind slices)
• 1 cup (250ml) thick coconut milk
• 2 cups (500ml) thin coconut milk
• 1 turmeric leaf
• Salt and pepper to taste

• Directions
  Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Rub the chicken pieces with salt and let marinate for 10 minutes.
  2. Blend all the spice ingredients until fine. Stir in the ground ingredients with asam keping, torn tumeric leaf and thin coconut milk into a pot and bring to a slow boil.
  3. Add chicken pieces and simmer until the gravy thickens. Add thick coconut milk and salt to taste.

  Source

• http://allrecipes.asia/recipe/1800/ayam-masak-lemak-cili-padi.aspx?o_is=SR

• Spice Blend:
• 20 bird's eyes chillies
• 2 cm ginger
• 2 cm tumeric root
• 8 shallots
• 2 cloves garlic

Malay Village Cuisine

Kerabu Sotong Mangga( Mango Squid Salad)

Ingredients 

• 300 gms squid, cleaned, beak, spine and ink sac removed
• Half small cucumber, peeled, cored and shredded
• 1 small ripe mango, peeled and cut into small strips
• 3 shallots, thinly sliced
• 1 onion, thinly sliced
• 1 red chilli, deseeded and cut into thin strips
• 2 sprigs fresh coriander leaves, roughly chopped
• Lettuce leaves for garnish

Directions

Prep:15min  ›  Cook:2min  ›  Ready in:17min 

1. Blanch the squid in boiling water until cooked. Remove, drain dry and slice into rings.
2. Add all the ingredients into a bowl and toss with the sauce. Chill in refrigerator. Dish onto a bed of lettuce for serving

Source

http://allrecipes.asia/recipe/2043/kerabu-sotong-mangga--mango-squid-salad-.aspx