Thursday, October 16, 2008

Sup Tulang Babi

Tu lauk kami menyanak lemai tu tadi. Terima kasih ke Puteri. Ari ruai ia, meri aku peransang lemai tu manduk lauk sup tu.


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Perengka di guna :

Tulang kerigai babi udah di putung umbas ia pemesai.
2 carrots
4 igi ubi gentang
lia
bawang telu (besai)
bawang putih (2 cloves) ka ribai.
2 sudu minyak makai
garam
lada
2 liter ai amat


cara ngaga :

Sedia ke periuk 'pressure cooker'. Angat ke 2 sudu minyak makai. Guring lia enggau bawang telu, ke sama udah di putung umbas ia pemesai mega. Kira ke bau udah angkat mimit, tabak ke carrot enggau ubi gentang (udah di buai kulit serta dibasu). Udah nya baru nabak ke tulang ke udah diketak nitih ke peneka ati. Tuang kira 2 liter ai ke dalam periuk, anang enda ingat ke garam enggau lada enggau bawang putih ke udah di 'pecah' ke pemanah bau aja. Teju ke melidih dalam periuk kira sejam ba atas api anang kelalu mau iga.

Enti bisi lubak masin tauka daun sup, anang enda ingat ga. Suping tadi enda ingat meli daun sup, tang aku rindu makai sup tu enggau 'pickles', bala aku enda entu ka makai lubak masin.

Tuesday, October 14, 2008

BBQ & Watermelon

Sorry, nadai ari update aku empu 'dapur'. Bisi aja utai panduk didapur dia tang beguai belama. Bedau bisi ari deka meda resipi ke badas ka ati ba bup tauka website.
Tang bisi pemakai ngasuh aku tetengguk endar ditu ia nya dagin janik BBQ Sarawak style enggau buah semangka (watermelon).


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Nasib bisi ngambi gambar nemuai kemisi tu tadi. Nyu asai ke bisi nyium bau ditu, bau lia, bawang enggau serai ke kena ngeramik daging tu sebedau didiang ba api. Anang nyebut agi deh, enti udah diengkah ba bara api nya...akaidaiiii.


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Buah semangka tu bisi dijual ditu. Di impot ari menua Spain. Kaler isi ia mirah agi serta manis agi ari buah semangka ari menua kitai. Kulit ia ka celum agi ari semangka kitai meh. Tang maya tu nadai agi buah semangka. Ukai musim ia agi.


Baka indu ngandung ke ngidam asai nyawa aku tu. Tak tetengguk ga ka makai timun gulai cabik bawang pusu!! Bisi aku timun dia. Eh, tau tu jadi ke next post aku ditu neh. Jaga kita, aku ka ngaga gulai timun made in France!


Wednesday, October 8, 2008

Tartiflette

Lemai tu tadi aku ngaga 'tartiflette' siti ari pemakai tebilang ari menua peranchis. Ingredients di guna ia nya :

kurang lebih 1 kg ubi gentang umbas ia pemesai
200 gr bacon cubes
1 reblochon (mesti ngena cheese/keju tu, berasal ari menua Savoie, SE of France)
bawang putih (ngambi bau aja, enda mayuh)
1/2 glas white wine
1/2 glas ai amat

Oven mesti diangat ke dulu, kurang lebih 15 mins dulu ba suhu pengangat 220°C.



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1 kg ubi gentang

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Udah di punsi serta di basu.

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Disirap umbas ia penebal.

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Tutuk alus bawang putih lalu palit ke ba seluruh pinggai tu.

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Ubi ke udah di sirap tadi lau ditusun dalam pinggai.

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Guring enda lama bacon cubes tang anang ngasuh ranggup.

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Tuang bacon cubes ke udah di guring dalam pinggai diatas ubi gentang.

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Keju reblochon ari Savoie.

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Pemesai keju nya (anang kira pemau ia ga!).

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Bagi dua dulu, udah nya baru nyirap umbas ia pemesai mega.

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Udah semua tu tembu, baru nuang ke white wine enggau ai amat.

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Udah pengelama 45 minit dalam oven, tauka ubi gentang udah lembut, baru tau madam ke api gas.

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Minta ampun....tartiflette is usually accompany with green salade and drink with white wine.

Bon appetite!!


Wednesday, October 1, 2008

Maggi mee ala Kolok mee!

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The ingredients.

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Mangkuk mee.

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Anaïs caught in the act, eating noodles with chopsticks!





Ingredients :

300 g mince meat either chicken, pork or beef
100 g of small prawns (optional)
5 cloves garlics
10 shallots
2 green or red chillies
3 tbsp of vinegar
1 tbsp of black soja sauce
1/2 cup of cooking oil
1 packet of maggi mee per person
salt and pepper to taste
Some onion leaves


Dipping sauce:

2 green or red chillies
3 tbsp vinegar


methods :

In a wok, heat oil and fry in sliced garlics and shallots until turns brownish. Leave aside to cool together with cooking oil in a bowl.

Leave a tablespoon of fried garlics and shallots in the wok and add mince meat. Add salt and pepper to taste. Stir well until cook and leave aside.

In the meantime boil water just enough to soften the noodles. Once ready, dish out and discard water.

Mix a tablespoon of fried garlics and shallots together with a tablespoon of black soja sauce in a noodle bowl. Add in the cooked maggi mee, top with 2 tablespoons of minced meat and 3 shelled prawns but with tails intact. Sprinkle with 'soup mix' to taste and chopped onion leaves. For the amateurs of spicy 'kolok mee', remember to add in a teaspoon of the delicious dipping sauce!

Continue the procedure and serve 4 persons.