Cek Mek Molek

My homemade cek mek molek

My homemade cek mek molek

Kids are on winter break, weather is superb and the other half is working… totally no fun hehehe. Looking forward to tomorrow tho.. taking a short trip to Musandam since it’s gonna be a 3 day weekend. My other half and his bike buddies gonna ride and I am gonna drive with the kids. Hopefully I can stay awake for this 5 hours drive. Being told that the scenery from Muscat to Musandam is breathtaking.. looking forward to the scenery but not the driving part. Insyaallah it will be fine as my other half said that he will stop every 2 hrs for stretching but knowing him.. we most probably will make more stops.. why? Well.. he loves photography.. so he definitely will stop to take pictures. Biiznillah.. I will share some photos and also write the driving experience to Musandam in future posting.

Enough with the blabbering.. lets look at this lovely kuih. Cek Mek Molek .. direct translation will be Beautiful Lady. This is a traditional Kelantanse kuih and is very similar to kuih keria except that this kuih has the sugar on the inside instead of the sugar coating on the outside. This kuih only has 3 ingredients; sweet potato, flour and sugar. Normally if you buy from the stall.. the amount of sugar inside this kuih is almost none.. come on people.. this kuih will never be cek mek molek if there is no sugar inside. I know that sugar is expensive but I don’t mind paying a bit more for a good amount of sugar in this kuih. Well.. my mum always say.. “if you not happy with the quality.. make yourself.”.. hmmm I dont mind making them when I am away from home but if I am in Kelantan.. my MALAS sickness always kick in hehehe. So.. today I’m gonna share with you the recipe for this cek mek molek.

Ingredients:

  • 400g sweet potatoes
  • 100g flour
  • sugar

Methods:

  1. Boil the sweet potatoes till tender. Drain and let it cood slightly
  2. Mashed the cool sweet potatoes and add in the flour. Mix until it forms into a pliable dough. Note that the amount of flour stated is a rough estimation.. please add or reduce as required.
  3. Take a small portion of the dough about the size of a ping pong ball and flatten it. Put 1/2 tsp of sugar in the middle and fold the dough to cover up the sugar and form it into a long oval shape.
  4. Heat up some oil, deep fry until golden brown
Tak leh makan banyak2.. nanti kencing manis hehehe

Tak leh makan banyak2.. nanti kencing manis hehehe

I sometimes make it in larger quantity so that I can freeze them. If you want to make a frozen cek mek molek, I would suggest you fry them half cook, let them cool, put in a ziplock bag and place them in the freezer.

Rojak Pasembur

My version of rojak pasembur

My version of rojak pasembur

Living in foreign land makes you think about home food all the time. There is no mum to make them for you nor do you have an option to go out and buy them whenever you feel like eating. Like it or not, you have to learn to make them. You will be lucky to hit all the right taste on the first try… as for me.. normally the third attempt most likely to get the approval from the other half. Most of malay dish do not have a precise measurement.. you just need to adjust them to your taste bud and if you notice.. most of my Malay recipe will state the the amount of sugar or salt is always “to taste”.. and being a kelantanese, I like my food to be sweet. You might faint if you see the amount of sugar I put in my dish hehehe.

As for the recipe below.. these are the rough measurement used because as I told you before.. Malay cooking is all about “agak agak”.. so you need to taste and tweak them as per your taste bud. The more you do it, the better your end product will be. Happy tweaking.

These are all the ingredients that I manage to gather..

These are all the ingredients that I manage to gather..

Ingredient for the sauce:

  • 100g potato – boil till tender
  • 150g sweet potato- boil till tender
  • 400g onion – blend
  • 6 cloves garlic – blend
  • 6 tbsp chili paste
  • 750ml water
  • 60ml tamarind juice ( adjust this per your taste bud)
  • 100g palm sugar
  • 50g sugar (adjust this per your taste bud)
  • 100g grounded peanuts.
  • salt to taste
  • 60ml oil

Method for the sauce:

  1. Place boiled potato and sweet potato in the blender. Add water and blend till smooth. Set aside.
  2. Heat up the oil in a sauce pan and fry the blended onion, garlic and chili paste till fragrant. (Malay always cooked them until the oil split from the other ingredient)
  3. Add in the blended potatoes and sweet potatoes, palm sugar, sugar, tamarind juice and salt into the sauce pan. Add water if the sauce is too thick. Cooked with slow fire until boiled.
  4. Add in grounded peanuts and once the taste is right, the sauce is ready.

Other Fresh Ingredients

  • Hard boiled egg – quatered
  • 1 sengkuang (the english term is Jicama)  – julienne
  • Cucumber – julienne
  • Firm bean curd – deep fried and cut into cube
  • Beansprouts
  • Steam potatoes – quartered
  • Cucur Udang (Prawn Fritter).. Click here for the recipe.

Sardine Curry Puff

My freshly made karipap sardin

My freshly made karipap sardin

Sardine curry puff aka kapipap sardin is one of my favourite snacks. Back when we were in Kuwait, I never felt the need to make karipap sardin myself… why??? Well… simply because there is a friend that always there for me to place an order hehehe. So.. when I first moved to Muscat, I’ll get whoever that wants to come to Muscat from Kuwait to bring a frozen karipap sardin for us… pathetic right? Well.. how long can a frozen karipap last especially when you fry them almost every other day. So.. I decided to try and make them myself. Lucky for me, I did try and learn from Azie how to make her famous karipap sardin when I was there. After couple of attempts, my other half finally said that I have perfected my karipap sardine..yeay… thank you again to Azie for being kind enough to give me her recipe.

Here is her recipe which I have already reduced to 1/3 (pengsan I kalau  buat 1kg macam Azie hehehe..) If you would like to frozen this karipap sardin for future use, just fry them half way and let it cool completely before placing them in the freezer.

Ready to be frozen

Ready to be frozen

Ingredient:

Dough:

  • 330g flour
  • 1 tbsp margerine
  • 1/2 tsp salt
  • 6 tbsp hot oil
  • water

Sardine filling:

  • 1 can of 425g sardine – mashed coarsely
  • 1 can of 185g tuna – mashed coarsely
  • 2 onions -finely chopped
  • 6 cloves of garlic -finely chopped
  • 4 tsp chili paste
  • 2 bird’s eye chilies -finely chopped
  • 3 tsp tomato sauce
  • 3 tbsp tomato sauce from the can
  • salt and sugar to taste
  • oil for sautee

Method:

Dough:

  1. Place the flour, margerine and salt into the bowl and mix well.
  2. Heat up oil in a pan and then pour into the flour mixture. Mix well. Leave it to cool for couple of minutes.
  3. Pour water slowly into the mixture until you get a soft dough.  The amount of water may varies depending on the flour. leave the dough to rest for 30 minutes.
  4. Roll and then cut the dough into circles. Put in a little filling in the center of the dough, fold over to make a half circle and crimp at edges. Deep fry in hot oil until golden.

Sardine filling:

  1. Heat large pan or skillet with oil, add in onion, garlic and chili paste, fry until fragrant.
  2. Add in sardine and tuna. Cook for few munites.
  3. Add in tomato sauce, tomato sauce from the can, salt, sugar and minced bird’s eye chili. Cook for another 5 minutes. Once cooked, set aside to cool completely. ( I normally drained the oil from the filling before using them)

 

Jeruk Mangga Asam Boi

Jeruk Mangga Asam Boi

Jeruk Mangga Asam Boi

Oh My God…. sedap nya jeruk mangga asam boi ni. This jeruk mangga asam boi or the english term would be “green mango salad with preserved plum” is so popular in Malaysia at the moment… couldn’t resist it anymore. Made it last night and it didn’t last till morning hehehe and today after sending kids to school, I went to Lulu Hypermarket to get some more green mango… and here we are again. There are few recipes flying around but I decided to made it using recipe from Azlita Aziz blog simple because she made it looks soooo yummy hehehe. So, here is her recipe with some minor adjustments …

This is to die for hehehe

This is to die for hehehe

Ingredient:

  • 4 green mango ~ peeled and sliced into strips
  • 20 – 25 asam boi (preserved plum)— I do not have this, so I used 15 tsp of asam boi powder
  • 10 – 15 bird eye chilies ~ thinly slice — I only used about 7
  • 2 cups sugar
  • 1 lime  ~ thinly slice — I used lemon
  • 1 liter water + 1 tbsp salt
  • 1 liter water + 1 tbsp lime water (air kapur)

Method:

  1. Soak the sliced green mango in salt water for 30 minutes, and then drain them. (cant remember why but my mum always do this when she’s making jeruk). Now transfer the mango into lime water and soak them for about 30 minutes. This is to make sure that the mango remain crunchy after the whole process. Wash and drain the water completely.
  2. Place the mango in a big bowl and then add the sugar and mix well. Then add the thinly sliced bird eye chilies and then the preserved plum. Mix well.
  3. Lastly add the sliced lemon/lime. Cover and leave it in the fridge for few hours. Enjoy!
Sapa nak cepat datang rumah!

Sapa nak cepat datang rumah!

Ubi Getuk (Fried Mashed Tapioca)

My getuk ubi kayu

My getuk ubi kayu

Assalamualaikum and a very good day friends. Cant believe it that today is already Thursday which means the school break is almost over sob sob sob.

Best....

Best….

Kids are on study-mode holiday… and to tell you the truth, me and my other half really surprised that they REFUSED to go for holidays even for a day and insist on studying (I should be happy right?)… so in order to make sure that they really study and not distracted by other technologies gadgets…we decided to convert our dining table into study area….

Books books books and more books

Books books books and more books

Normally they study in their room which makes it impossible for me to monitor. So having them studying in the living room and having the study plan for the whole week which I personally made for them, it gives me some comfort that  they will insyaallah be a little bit more prepared for the coming exam.

Thank God that we do not have any visitors during this time...

Dining table full of books

So.. what do I do the whole week? Nothing much because I cant watch the TV as it will definitely going to distract them and I do not fancy going out as the temperature outside is about 39C already… so what do I do? … read books… ape lagi. Managed to finish 2 books and spent more time working with Haqeem on homework. Oh… besides that, making Milo ice cream for the kids everyday hehehe. Believe it or not, within this week alone 2kg of milo is gone! Help! Help! Help! My milo stock is depleted!

Ice cream Milo

Milo ice cream …

Okay… enough with that, let’s look at this all time favourite snack… ubi getuk. I totally love it and since we are not in Malaysia, there is no chance of getting it by the roadside… kena extra rajin la sikit if nak makan this ubi getuk… Cant remember where I took the recipe from but thanks anyway to who ever post it.

Ingredient:

Batter

  • 3/4 up rice flour
  • 1/4 cup all purpose flour
  • pinch of salt
  • 1 tbsp sugar
  • 1/4 tsp tumeric powder
  • 1 tsp lime water (air kapur)
  • 1 cup water
  • 4 tbsp hot oil

Mashed tapioca

  • 2 cup mashed tapioca
  • 1 cup grated coconut
  • 1/2 cup sugar
  • pinch of salt
  • Oil for frying

Method:

Batter

  1. Mix all the dry ingredient in a bowl. Add in lime water and water. Mix well.
  2. Add in hot oil and quickly mix the batter. Add more water if the batter is too thick.

Mashed tapioca

  1. Peel off tapioca’s skin and wash clean.
  2. Heat heavy pot and boil the tapioca until cooked.
  3. Once, tapioca became soft, strain till dry and then mashed
  4. Placed the mashed tapioca into a bowl. Add in the rest of the ingredient. Shape into 1 inch balls.
  5. Dip the ball into the batter and coat thoroughly. Place in the hot oil a few at a time and cook for about 5 minutes turning occasionally until golden brown. Remove and drain on absorbent paper.
Tapioca is easily available here in Middle East.

Tapioca is easily available here in Middle East.

 

Cream Puffs

Cream puff

A profiterole, cream puff or choux à la crème

Assalamualaikum and a very good evening to all. Hope life is treating everyone good.

Oman celebrated its 43rd National day last Monday 18th November but the official holiday for the National day will be on this coming Wednesday 27th and Thursday 28th November. I am looking forward to this long weekend. No concrete plan has been made but insyaallah we will go somewhere. Oman is too beautiful to be left unexplored furthermore we are receiving guest this Wednesday, the more reason to go out in the sun hehehe.

We have been in Muscat since 28th August and we have been to a couple of places that I find it to be breathtaking. Oman has a very unique landscape; rocky mountains, sandy dunes, amazing beaches and not to forget natural wadis…. what is there not to love!

Amazing scenery from Muscat to Bimmah sinkhole

Amazing scenery from Muscat to Bimmah sinkhole

The first trip that we took was to the Bimmah sink hole and Wadi Al Shab during the eid holidays. Shukri and Anis with their 3 girls came over from Kuwait to spend 5 days in Muscat knowing that we just moved in and eid would be lonely without family and close friends. We really appreciate them coming all the way from Kuwait to our humble home just to keep us company. On the second day of eid holiday we went to Bimmah Sinkhole. Bimmah Sinkhole is located in the fenced and toilet-equipped Hawiyat Najm Park. It is approximately 1.5 hrs drive from Muscat.

Bimmah Sinkhole

Bimmah Sinkhole

Bimmah sinkhole occurred naturally due to limestone erosion. This sinkhole is said to be connected to the sea through an underground tunnel which then explain the unique colour of the water. We have no way of confirming this but my girls did taste the water and they said it taste slightly salted. So, maybe it is true that this sinkhole is connected to the sea which is one or two km away. You can actually swim here, so by all means, please bring your swimming costume people!

The water is so inviting

The water is so inviting

After spending about 1 hour here, we proceed to our next destination, Wadi Shab. Wadi Shab is approximately 20 km from Bimmah Sinkhole but since our GPS gave a weird location of this wadi, we kind of wonder off road for a while and go up a mountain hehehe. We then called a friend and she told us that this wadi so near to the road and should you already go up the mountain, you are definitely lost. Almost gave up, we decided to just proceed to Sur and then, suddenly the signboard appeared… what a relieve! It is just by the roadside…. well, at least some part of it. We parked our car and took a boat to the other side. The guy on the boat told us that you need to walk about 1 hour to the waterfall. Since we have children and baby with us, we decided to just walk to the first pool so that the kids could have a dip. The other tourist told us that it is just a 10 minutes walk but the the kids, not suitable foot ware and the heat factor, I swear that it took us almost 20 minutes to the pool. Thank God that the kids had fun in the water.

Wadi Shab

Wadi Shab

wadishab1

Walking to the first pool…tiring

After Wadi Shab, we drove to Sur for a late lunch and then headed home to Muscat. It was a long day but the scenery was to die for. In the next posting I’ll tell you our next adventure after the sinkhole and Wadi Shab, stay tune!

Okay, now we come to the new recipe for today, cream puff. I seriously do not remember where I got the recipe from but I Have been using this recepi since I first moved to Kuwait. Happy baking guys!

cream puff with vanilla pastry cream

Cream puff with vanilla pastry cream

Ingredient:

Choux Pastry:

  • 1 cup  all purpose flour
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cut into pieces
  • 1 cup water
  • 4 large egg, lightly beaten

Pastry Cream:

  • 1 1/4 cups whole milk
  • 2 large yolks – beaten
  • 3/4 cup  granulated sugar (you can reduce this if you do not fancy a sweet pastry cream)
  • 2 tbsp butter
  • 1/4 cup corn flour
  • 1 teaspoon pure vanilla extract
  • 1/2 tsp salt

Method:

Choux Pastry:

  1. Preheat oven to 200C. Line baking sheet with parchment paper.
  2. In a bowl sift together flour,sugar and salt.
  3. Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.)
  4.  Remove from heat and with a wooden spoon, add the flour mixture, all at once, and stir until combined.
  5. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball
  6. Transfer the dough to your electric mixer and beat on low speed to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste.
  7. Spoon or pipe 24 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart.
  8. Bake for 15 minutes and then reduce the oven temperature to 180 degrees C. Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off and with the oven door slightly ajar, let the shells completely cool.
  9. When the shells are cool, either split and fill them with the pastry cream, or use a pastry bag to pipe the pastry cream into the shells.

 

Pastry Cream:

  1. Place the butter in a heavy saucepan over medium heat. Once melted add sugar, salt and corn flour. Mix well.
  2. Add milk and cook until just about to boil.
  3. Add the egg slowly, whisking constantly to prevent curdling. Cook for another 2 minutes or until the mixture become thick.
  4. Remove from the heat and stir in vanilla.
  5. Cool to room temperature and then refrigerate until ready to use.
Can be refrigerate for 2-3 days

Can be refrigerated for 2-3 days

Churros

My humble churros

My humble churros

Assalamualaikum and good evening everyone. It is 18:30 here in Muscat and guess what… it is WEEKEND! I am so glad that weekend has finally decided to drop by hehehe. This morning I was fortunate enough to be able to join a trip to Amouage Factory organized by Perwakilan Muscat.

YBhg. Professor Madya Datin Dr. Musrifah Sapardi

YBhg. Professor Madya Datin Dr. Musrifah Sapardi (Lady in Pink)

Amouage is a luxury Sultanate of Oman perfume established in 1983 by His Majesty Sultan Qaboos. The original intention was for the royal family as well as a gift from His Majesty to the county’s visitors.

Amouage

Amouage

Amouage uses traditional materials of Middle Eastern perfumery such as frankincense and myrrh. Besides that they uses other type of herbs such as cardamon, cinnamon, cloves and red peppercorn.

Fran

Frankincense

Ingredients for their perfumes

Ingredients for their perfumes

Their first fragrant was Amouage Gold, intoduced in 1983 and the latest Amouage collection is FATE which was introduced this year.

FATE for Man and Woman

FATE for Man and Woman

Our tour guide explained to us about how does the pyramid structure of ingredients affected the smell of the perfumes. Lets take the example of Ciel Woman perfume. Oh… by the way Ciel means sky in French and the pronunciation is dekat2 dengan “SIAL” hehehe. Okay okay okay… if you look at the ingredients pyramid below, you can see the word “Top Notes”, “Heart Notes” and “Base Notes” at the far left corner. What does it mean? Top Notes is the scent that you get immediately upon application of a perfume and it lasted a few minutes. Heart Notes is the scent that emerges just prior to when the top notes dissipate which is about 2 to 3 minutes of apllication of the perfume. It will stay for round about 30 minutes and then the Base Notes smell will appears and it will last as long as it last hehehe. For Amouage, our tour guide said that you can smell the perfume until the next day.

Ingredients pyramid

Ingredients pyramid

All their workers are Omani.

In their factory and all their workers are Omani.

Orait folks… itu saja pelajaran kita utk kali ini, next on my list is the recipe for Churros. I dedicate this recipe to my sister Aisyah and my sister-in-law Liza because I know that they love this churros very much. This churros is easy to make and amazingly delicious to eat. I took the recipe from here.

My kids said it taste just like doughnut... just different shape

My kids said it taste just like doughnut… just different shape

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon coarse salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • Vegetable oil, for frying
  • Confectioners’ sugar, for dusting

Method:

  1. In a medium saucepan, combine water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute.
  2. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs; 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.
  3. Heat 4 to 5 inches oil in a large deep-fry. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.
  4. Roll churros in confectioners’ sugar.