Tuesday, May 5, 2009

2 Posts in a Day!

I'm a 'busy' woman. So I have a lot of time posting new entries today. Something to share with you. I'm gonna talk about cooking receipe (yela sangatt).

We call this Kacang Phool. It's a receipe originated from Arab, turun temurun from my great2 grands yg came to Tanah Melayu for berdagang. It's a receipe pass down for generations of Hasbul something2 family (can't even remember my last family name as it's been discarded since grandpa's generation). I think it's al-Hasbul la. During our couple of Umrah trips years back, kitorang dok melantak benda ni je since ni je yg xberapa pelik pada perut kitorang. Since the trips weren't under the Tabung Haji, and so the food pun ntah pape jer. Survive sendiri le cari makan yang best sket. Nevertheless, this meal is quite popular in S'pore. Here it goes:
Ingredients:
500 gm kacang parang (rendam semalaman)

150 ml minyak masak

5 sudu besar minyak sapi

3 biji bawang besar (potong dadu)

3-4 sudu besar cili kering kisar

2 biji tomato buah (potong dadu)
300 gm daging lembu (kisar)
1 tin kecil tomato puri (kira-kira 70 gm)

2 sudu besar jintan manis (sangai & tumbuk/kisar halus)

1 sudu teh lada hitam serbuk

2 sudu teh garam (atau secukup rasa)


Garnish
:
limau kasturi (dibelah dua)

cili hijau/merah

bawang besar (dipotong dadu)

telur mata lembu

french loaf (klu kat Arab ni derang makan ngan pita bread yg besar gabak tu je)


Method:
Kacang parang direbus dgn secukup air sehingga empuk. Kemudian kisar sehingga ¾ halus dgn menggunakan lebihan air rebusan tadi. Kalau suka, segenggam kacang ini dibiarkan sebiji-sebiji. Panaskan campuran minyak & minyak sapi di dalam periuk. Tumis bawang besar sebentar lalu masukkan cili kering kisar. Kacau dan masak sehingga cili garing lalu masukkan tomato buah. Kemudian, masukkan daging kisar dan kacau lagi. Kalau perlu bubuh sedikit air. Seterusnya, masukkan kacang parang yg telah dikisar tadi. Gaul/kacau rata-rata lalu masukkan tomato puri, jintan manis, lada hitam dan garam. Kacau sehingga rata dan matikan api. Hidangkan dengan cili hijau/merah, bawang besar dadu, perahan jus limau kasturi, telur mata lembu dan roti perancis (ni org S'pore bilang, org M'sia bilang french loaf)-S'porian's accent je yg pakai 'bilang2 ni'.

That's the old method. Skang ni pakai kacang parang dlm tin cap ayam tu je pun bleh. Blend, then masukkan jintan and badam sket (both in serbuk form), tumbuk black pepper skit, masukkan garam secukup rase. Not to forget sket je cili boh nye. Then masak sampai boil. Serve with telur mata lembu (I prefer yg lembik2 tue) , cili hijau, bawang besar skit, melted minyak sapi (pour as garnish instead of cooking it all together), limau kasturi, and makan dengan french loaf. Siap!

See, saya telah merealisasikan one of my '09 Goals list. I know aChong won't dare to eat this. It'll be kinda pelik stuff for him and he won't take pelik stuff. Nevertheless, still count as one and more to come (iyeke?). Hampeh je kan masak simple camni je. Bertuah aChong berbinikan aku..

One down, 9 to go!

1 comment:

~ mizzAmy ~ said...

lada banyak, cam sedap jer.