Sunday, May 8, 2011
Everytime she makes bubur jagung for her family, i would usually get a bowl of it for she knows that I love....really love the bubur jagung that she makes. But what if the day I want to eat it and she's not making any?. I can't just wait for her to make it everytime so I finaly decided that it's time for me to learn how to make the bubur jagung myself, and she's kind enough to personally come to my house ( like the programme 'take home chef ' tu )to show me how it is done.
first, you need, of course, the jagung, the younger they are, the better, peel the skin off, and grate them..
then, boil about a handful of glutinuous rice aka beras pulut in a big bowl with sufficient water.
meanwhile, soak about half a cup of sago with water. please take note that this recipe is all based on 'agak-agak' no exact quantity because they all depend on the size of your corns. mine is about RM1 each and I used 5 jantung of jagungs. So, if you are the 'not so sure type' like me who doesn't really know to agak2, worry not, do give it a try because, the taste is worth the agak2, something you wouldn't want to miss
when the water has boiled, add more water because this time you are going to add in the corns and they need plenty of water. let it boil and this time, add in the soaked sago into the jagung mixture and stir, and stir and stir....
with the sago already in, let it boil once again, and this time add in gula melaka. how many you would ask me? I don't know what you called it, but back in my kampung, we called it 'kerek', 3 kerek nisse, or 3 pieces of that brownish thingy called gula melaka, you see the size in the picture, it's about 3 inches in diameter? I just guess cos I never measure them...:-)
followed by about 1/2 tsp of salt which I or we later added more, to make it more creamy. Or should I say, add in salt to taste, couldn't really specify the quantity. I am not of much help, aren't I? but that's what this recpe is all about. It's all about agak2, which when you come to think of it, it kinda put me off from making this bubur jagung again, but then again, i might be thinking twice about not doing it again because it taste soooo gooood that I wouldn't mind doing it the agak-agak way:-)wait wait, I forgot one little thing, add in 3 tbsp of condensed milk too ( but this is optional).
okay, what next? Add in milk coconut aka santan, about RM1 worth of it..
at this point, you keep on stirring, and stirring.... and stirring until....( please take note, this is the time when you started tasting it, to see if it has the right taste, the right sweetness, the right saltiness, the creaminess, ie whether you would decie to add in more salt ( for the creaminess)or perhaps another 1 1/2 tbsp of sugar ( for additional sweetness).
finally, this is what it looks like, looks can be deceiving okay, it might not look that scrumptious but wait till you taste it, it's creamy, corny ( yes, made from corns all right), lemak with pulut and sago and santan.....uuhh, i could feel the taste in my mouth even when I'm writing this.....tak tahaaaann...
by the way, here's the ingredients required for this luvly juvly bubur jagung:
5 jantung jagung muda
a handful of glutinuous rice/beras pulut
1/2 cup of small sago
3 pieces of gula melaka
RM1 santan/coconut milk
1 1/2 tbsp sugar
3 tbsp condensed milk
salt to taste
Sunday, April 10, 2011
This is a special food in Kedah especially when it is wedding ceremony or breaking the fast. Really miss this curry.
- 500 g young banana trunk (the deepest content) - cut it in the size of 5cm
- 1 kg meat(cut small)
- 500 ml coconut milk
- 10 pieces curry leaf
- 2 cinnamons sticks
- 2 star anise
- 10ml tamarind paste
- cooking oil
- salt, sugar
- MSG (additional)
- 2 packets curry powder meat
- a glass of water
- 2 tablespoon chili paste
- 4 red onion (grind)
- 6 garlic (fine it grind)
- 1 inch of ginger(grind)
- Heat oil in the pan. Add the grind ingredients (Ingredients B) with curry leaf, cinnamon sticks, star anise. Stir Ingredients A beside and then put it into the pan. Cook until become greasy.
- Insert coconut milk, meat and young banana junk. Let all of it boil up. Add tamarind paste, salt, sugar and MSG(optional). Wait for a minute. Then serve.
Saturday, March 19, 2011
Budu (Malay language) is a fish sauce and one of the best known fermented seafood products in Kelantan, Malaysia as well as Southern Thailand.
It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allow to ferment for 140 to 200 days. It is used as a flavoring and is normally taken with fish, rice and raw vegetables.
It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan, yeesu in China and aekjeot in Korea.
The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color. The ratio of fish to salt plays an important key in the final desired product. The different concentration of salt influences the microbial and enzymatic activity, resulting in different flavors. The microorganisms found during Budu production are generally classified as halophilic. The microorganisms play important roles in protein degradation and flavor-aroma development.
It is a traditional condiment in the East Coast of Peninsular Malaysia, particularly in the state of Kelantan. Even ethnic Chinese in Kelantan are involved in Budu production. It is high in protein and uric acid content, thus not recommended for people with gout condition.
New product Budu Super Tengik range have been developed, mainly in powdered forms. It is under development by Politeknik Kota Bharu (PKB) student.
Budu which was made from anchovy sauce have shown potensial as anti-cancer.
Cincalok (or Chinchalok/Cencaluk) is a Malaccan food (see Cuisine of Malaysia) made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice. It is similar to Bagoong Alamang (see shrimp paste) in the Philippines.
In Melaka, the shrimp is called udang geragau. The shrimp in the pinkish coloured cincalok are readily identifiable and the taste is salty. This shrimp is available in particular season in Pantai Klebang, Limbongan, Tanjung Kling and several coastal areas.
The process of making cincalok requires several steps to create a product of high quality with a pleasing texture when consumed. Fresh small prawns (udang geragau) are added with salt and rice in equal proportions. After the ingredients are thoroughly mixed, it will be sealed in a jar and allowed to ferment for three days. There are also cincalok makers who increase the proportion of rice in the mixture believing it to enhance the taste of the finished product.
Cencaluk, the Traditional Food
Few weeks ago, my neighbour gave us one container of this local food called 'cencaluk'. I am actually quite fond of this sour+spicy+sweet taste of food. The taste of it actually depends on how you mix the ingredients together.
From wikepedia, this food is a traditional food in Malacca. It is made of small prawn that we called 'udang geragau'. I don't know what is the prawn called in English. *wink* For those who is looking for protein diet food, you can include this food into your diet plan.
How to make 'cencaluk'? Well, wikipedia has it all.....
For me, I would usually eat 'cencaluk' my way. The already make 'cencaluk' will mixed with red onions, chillie and lime. Then, eat it will cucumber. Yummy!!
If you are new comers here, don't miss this out! This is one of my favourite food. I can eat this with rice and there's no need for other dish. Hehehehe.....