Gulai Lemak Nenas/Labu dengan Bebola Daging

Eventhough I don't really have the chance to update my blog as regularly as when I first started, I have been taking snaps of my cooking though. It's just that I don't really been able to squeeze in my time to get an entry done. I do realise that there are visitors to my blog, thank you for dropping by.

My sis in law were back home from New Zealand to visit her mum. She had brought a few pumpkins from her garden. Imagine how she had stuffed all that in her luggage. My mum in law gave me one half and that also took a few weeks to clear. One of the dishes I made from that was Gulai Lemak Nenas/Labu dengan Bebola Daging. This was inspired from one of Chef Wan's creation in the Ayamas cooking show. Instead of using just pineapple and chicken balls, I had used meatballs and added the pumpkin.

Copied the recipe directly from my archive...hehehe

20 Bebola Ayam Ayamas

4 cawan santan yang diperah dari 1 biji kelapa

½ biji nenas segar – dipotong ke ketulan besar

½ cawan minyak sayuran

Dikisar sehingga menjadi pes:

4 camca besar pes cili8 ulas bawang merah

1 ulas bawang putih1 cm kunyit

2 cm lengkuas

3 batang serai

Segenggam daun kesum2 helai daun limau

Jus dari 1 biji limau (replaced with asam keping)

Panaskan minyak dan goreng pes sehingga wangiMasukkan ketulan nenas, santan dan sedikit air. Renihkan selama 10 minit.Masukkan Bebola Ayam Ayamas.Renihkan selama 5 minit lagi dan masukkan garam dan gula secukup rasa.

Daging Nasi Kandar

My mum got this recipe from her friend and she said this is how Mamak cooks their beef for Nasi Kandar. I improvised a bit here and there. It pairs along very well with fish curry and does have that Nasi Kandar effects..hihi

I've tried with chicken too but beef is the best. Last weekend did it again and packed some for my son to take back to Penang. My sis text 4 hrs later.."Daging macam Rest Kayu"..lol

500gm beef/mutton

3 tbs ginger paste

1 tbs garlic paste

2 onions - slice

750ml water

175ml sweet soy sauce

2 tbs oyster sauce

2 tsp cumin powder

2 tsp soup powder

4 tsp coriander powder

2 tsp tumeric powder

1 tbs meat curry powder

1 tbs kurma powder

5 tbs chilli paste

6 tbs oil

1 small tomato - quartet

curry leaves

Mix all ingredients in pot and boil till meat is tender, gravy thickens and oil emerge on surface.

Sup Tulang (Penang Style) & Daging Merah

I almost gave up on this post. First it was the server error that prevented me from uploading the photos. Next, I was already quite finished with the entry then poof! it went crazy again and I lost what I had typed..not once..but twice!!! :(

Nevertheless, yours truly didn't quite give up..not yet..hehe.. This has been my son's request. Like me, he also loves this Daging Merah. I'm not sure what to pair it up with so I just make Sup Tulang Penang Style. Why I called it Penang style is due to the fact that the soup you get in Penang stalls is full of spices and it's yellowish in colour. This is how I did it..

Sup Tulang Penang Style

1 kg beef bones

3 tsp tumeric powder

1 tbs ginger paste

1 litre of water

1 cube of chicken stock

1 carrot - sliced

2 potatos - quartet

25ml thick coconut milk

Boil till tender. Keep adding on water to maintain the level. Add potatos and carrot. Keep to boiling level. Add cube and coconut milk.

2 tbs oil cinnamon stick, cardamon pots & star anise

1 onion - sliced

1 tbs garlic paste

1 tbs ginger paste

1 tbs Adabi soup powder

1 tbs coriander powder

1 tbs cumin powder

3 tsp tumeric powder

1 tsp ground black pepper

fried onions spring onions - chopped salt

Heat oil and fry cinnamon stick, cardamon pots, star anise and onion till brown. Add in garlic and ginger paste. Add all the other ingredients and stir quickly to avoid burning. Add a ladle of the boiling soup. Stir thoroughly and transfer to the pot of boiling soup. Give another stir and put salt to taste. Garnish with fried onions and chopped spring onions.

Daging Merah

1/2 kg tenderloin beef

1 large onion - cut into rings

3 cloves garlic - smash

1 tbs chilli sauce

1 tbs tomoto sauce

1 tbs chilli paste

1 tbs oyster sauce

2 tbs fish sauce

4 tbs oil

4 bird's eye chilli

150 ml water

Heat oil and fry the beef. Do not overfry or else it will be hard. Add all the ingredients except onion and chillis. Add water and stir well. Add salt to taste. Once gravy thickens, add the onion and chillis. Give 1 quick stir to blend well and off flame.

Minced Beef Curry

Being a working mum, weekdays are always a mad rush to get dinner served timely on the table. So, I only get to try out new or complicated recipes on weekends where I have more time to prepare at my own pace and take my own sweet time. I will also have time to make an alternative dish in case I encounter a disaster.

That was what happened on Saturday. I had wanted to try out a tosai recipe. Got the mix ready and as for the accompaniment, I was lazy to refer to any resources so I got my creative mind worked. I whipped up a thick gravy of minced beef which comes across like kheema and surprisingly, turns out to be quite good.

Back to the tosai, it was not destined to partner up with the gravy. It got all sticky and gooey that it ended up in the drain. Yup, the whole bowl of mix. So, what comes to the rescue? Instant Roti Paratha. Yeay! Way to go to all things instant.

Do you really think I would be kneading and tossing at the last minute after all the so called own pace and sweet time? Gotcha there! LOL

Cheat aside, here's the Minced Beef Curry recipe. Try it. It should go along very well with Capati too.

Ingredients A

1 cup minced beef

1 medium potato - diced

1 small tomato - diced

1/2 carrot - diced

1 onion - diced

Ingredients B

1 tbs ginger paste

1 tbs garlic paste

2 tbs cumin powder

2 tbs garam masala

1 tbs coriander powder

1 tbs kurma powder

2 tbs meat curry powder

1 cup water

2 tbs ghee

4 tbs oil

1 cup water

curry leaves

salt to taste

Heat up oil. Fry curry leaves and A till oil splatters. Add in B and salt. When gravy thickens, pour in 1 cup of water. Let it boil. Ready to serve.