Fish Stew

Moi, the somehow-dah-macam-ada-mood-nak-masak-balik wife has been diligently trying to clear her freezer and pantry before she moves back to Ampang. As such, one of her concoctions was this fish stew for dinner.

Fish Stew

In a pot, saute diced carrots and celery till softened, then add in chopped onions and garlic. Add in a can of chopped tomatoes as well as a spoonful of tomato puree and water. Once simmering gently, add in fish pieces and shelled prawns. Salt and pepper to taste, dish up and serve with fresh buttered toast.

A Veritable Hit At BBQs - Potato Salad

My main contribution at BBQs.
Easy to make, but oh, so yummy...

Potato Salad

Peel and cut potatoes up into nice fat chunks. Boil them in salted water until tender. Meanwhile, dice up some celery sticks and prepare some hardboiled eggs. Let eggs cool and peel. Set aside. Once the potato chunks have softened, drain and quickly dump them in a nice big bowl. Spoon over gobfuls of mayonaise whilst the potatoes are still steaming hot, stir in a level teaspoon of mixed italian herbs, the celery and loads of coarse ground black pepper. Mix well. Once mixed, quarter the eggs and add to potatoes, stirring sparingly so as not to mush the eggs up to much.

Chill and serve.
Sedap with grilled lamb - trust me.

Childhood Love - Bubur Jagung

If its one thing I remember from my childhood days, I absolutely love bubur jagung. Every Ramadhan, I will pester my mommy to make a nice pot of the sweet, corn gruel for our iftar. By the time iftar is over, there's not much left - Sis, Dad and me would have walloped the whole lot.

Bubur Jagung

In a pot, mix in one tin of sweet corn kernels (drained, of course), one tin creamed sweet corn, 1 small carton of the concentrated low fat santan (hey, one has to start being health conscious, of course, low fat coconut milk is a misnomer on its own), an equal small carton of water, one tongkol of the gula melaka - grated (or you can use a packed cup of dark brown muscodavo sugar) and a few ulas of daun pandan (screwpine leaves).

Set to simmer and wait for delicious aromas wafting out of the pot.
Sit and enjoy. Best served chilled.
Eat most of it before the Other Half comes home so you get more portion for yourself.

Hello Folks.. I'm Back With A Dessert!

Title self explanatory.
It's not that I haven't been cooking, but you wouldn't want to be bored with mundane food posties of soup ikan, mee soup, maggi soup, etc etc etc, wouldn't ya?

Anyway, last weekend, I decided to be a wee bit more rajin in the kitchen and whipped up a lovely, stonking dish of apple crumble for the BBGals lunch getogether at Oren's. Something I hadn't made since I left UK, I was desperately hoping it would turn up trumps.

Fortunately it did.

Apple Crumble.

Peel, core and cut green Granny Smith apples into huge chunks.
In a pot, melt a huge chunk butter and add in cinnamon powder (to your hearts desire).
Tip in the apple chunks and simmer over low heat until they soften. A bit of stirring here and there helps expedite the process. When done, they should be softened with apple liquid at the bottom, but not over soggy.

Whilst the apples are cooking, in a bowl, tip in flour (normal is OK, about a cup and a half). Also put in small chunks of cold butter and rub the flour and butter together until they resemble breadcrumbs. Be careful and handle the flour and butter mixture carefully, as you do not want the heat of your hands to turn the mixture into a pastry mixture. Oh, this is also a very messy process as well. Add in a good cupful of course granulated sugar and mix well. This is the crumble mixture.

Tip in the apple mixture into an oven-proof dish and top it with the crumble mixture. Bake in an oven for 20 minutes at 180 degrees (or until the top is nicely golden brown).
Serve warm with vanilla ice cream or cold custard sauce, or eat it on its own (me and Other Half found that cold apple crumble is equally yummilicious!)