Kasihan anak saudara ku. Makan sorang-sorang. Masih solo, lepasan Kustem. Sekarang telah bekerja berkaitan program komputer
Ni lah anak-anak saudara ku. Sempat lagi main game sebelum berbuka puasa. Sebuah bilik di rumah abang dijadikan bilik siber untuk anak-anak. Jadi tak payah pergi CC. Kawalan pun mudah.
Bahan-Bahan: Bahan-Bahan Untuk Membuat Nasi Dagang
Beginilah keadaan kehadiran ahli jemaah setiap kali hari Jumaat. Masjid Jamek Pengadang Baru, Kuala Terengganu merupakan salah sebuah masjid yang dibina zaman pemerintahan PAS 2001-2004. Walaupun masjid ini boleh menampung ahli jemaah seramai 2500 orang, tetapi kehadiran penduduk dari kampung berdekatan yang lebih gemar mendengar khutbah yang disampaikan, menyebabkan ruang dalam masjid tidak dapat menampung dan ada yang terpaksa solat di luar. Merupakan sebuah masjid yang makmur di daerah Kuala Terengganu. Setiap malam diadakan kuliah maghrib. Tidak kurang daripada 300 orang yang hadir. Begitu juga tiap-tiap pagi diadakan kuliah subuh.
utk kuah tumis: dari sebiji kelapa, sediakan santan pekat dan santan cair...blendkan bawang merah, bawang putih dan halia...panaskan santan pekat dalam periuk...kacau dan tunggu sampai pecah minyak...tumiskan bahan-bahan yang diblend tadi...setelah naik bau,masukkan cili giling ikut suka...kalau suka pedas, letaklah banyak-banyak...masukkan santan cair dan serai yang telah diketuk...masukkan cili merah (jangan potong)...kacau dan tunggu pecah minyak lagi...masukkan asam keping...masak hingga agak-agak pekat yang dikehendaki...bubuh garam secukup rasa...
utk sambal kerisik ikan: ikan kembung direbus dengan asam keping...kelapa digoreng tanpa minyak sehingga garing dan keperangan...kelapa goreng kemudiannya dikisar supaya sederhana halus...ikan rebus diambil isinya dan campurkan ke dalam kelapa goreng tadi...bawang besar dan cili merah dihiris...campurkan sekali lalu digaul rata-rata...bubuh serbuk lada hitam dan garam secukup rasa...
utk budu: potong cili padi...masukkan ke dalam budu dan perahkan asam limau...
utk ulam kerabu: kesemua bahan-bahan ulam kecuali tauge dipotong/dihiris halus mengikut kesesuaian...
For carrots
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 1/2 lb medium carrots (8)
For tapenade
1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
3 tablespoons drained bottled capers, rinsed
1/4 cup chopped fresh flat-leaf parsley
1 flat anchovy fillet, chopped
1 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 cup olive oil
For sandwiches
12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature
Special equipment: an adjustable-blade slicer
Prepare carrots:
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer. Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds. Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.
Make tapenade and assemble sandwiches:
Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down side of bowl with a rubber spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
Ingredients
12 ounces uncooked linguine
2 pounds chicken breast strips
1 tablespoon Cajun seasoning
1 1/4 teaspoons salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced*
1 small green bell pepper, thinly sliced*
1 (8-oz.) package fresh mushrooms
2 green onions (white and light green parts only), sliced*
1 1/2 cups half-and-half
1/4 teaspoon lemon pepper
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
Garnish: chopped green onions
Preparation
1. Prepare pasta according to package directions.
2. Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.
3. Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.
4. Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.
*1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted. For testing purposes only, we used Birds Eye Pepper Stir-Fry.
Yield
Makes 4 servings
For two thin crust, medium size "de Chevre" pizzas: 3 cups white flour, 1 portion dry yeast, 1 cup warm water, 1 teaspoon salt, 1 teaspoon sugar, 1/2 cup whole wheat flour, 1 teaspoon vegetable oil for greasing the pizza pan. Toppings: crumbled goat cheese, mushroom ragout, 1/4 cup grated mozzarella cheese.
Pizza crust recipe: Combine the yeast with a cup of warm water and let it sit for 10 minutes to bloom. Place the 3 cups of flour, salt and sugar in a mixing bowl (or food processor, if you are using) and add the yeast. Knead until you have smooth dough. Cover the dough with cling wrap and leave it in a warm place for 25 minutes to proof. Divide the dough to 2 balls and roll them with a rolling pin over the whole wheat flour. If you will use a non-perforated pizza pan, grease it with the oil, before putting the pizza on it. You can cook the pizza over the B-B-Q, as well. Recipe for mushroom ragout: Sliced mushrooms (cremini, portabello, button, shitake), porcini powder, 1 small onion, diced, 1 tsp. minced garlic, 2 tablespoon olive oil.
· Yellow flat noodle
· Cai xin, chopped finely
· Prawns, shelled and deveined
· Fish cake, sliced
· Carrots, sliced
· Chicken broth (I always use home-made ones)
· 1 teaspoon minced garlic
· 1 teaspoon oil
· Salt to taste
1. Heat wok with oil.
2. Sauté garlic till fragrant.
3. Add in prawns and cook till 70% cooked
4. Add in fish cake, carrots and cai xin.
5. Cook till prawns and fish cake are done.
6. Dish and set aside.
7. In the same wok, add in the noodle and broth.
8. Simmer till the noodle is cooked and there isn’t much fluid left.
9. Now add in the previously cooked ingredients and mix well.
10. Add in salt to taste. (I don’t find it necessary as the noodle is slightly salty)
11. Dish and serve.
Note:
· Add more broth to the noodle if you find it too dry.
· You can substitute the ingredients used with your preferred ones
Air rebusan jgn buang, terus masukkan pes laksa sarawak ke dalamnya.
