Nasi Kerabu

Bahan-bahan ( sekeluarga makan )

• nasi putih (family liza makan nasi putih je) - sedap buat nasi kukus
• *bahan kuah tumis*
• 5-6 ulas bawang merah
• 3 ulas bawang putih
• sedikit halia
• 1 biji kelapa parut
• 1 batang serai
• cili giling
• 1 biji cili merah
• 1-2 ulas asam keping
• garam secukup rasa
• *bahan sambal kerisik ikan*
• 3-4 ekor ikan kembung sederhana besar
• 3-4 ulas asam keping
• 1/2 biji kelapa parut
• 1 labu bawang besar
• 1 biji cili merah
• serbuk lada hitam dan garam secukup rasa
• *bahan budu*
• budu - family liza suka cap sedap sengoti @ cap yacop
• 4-5 biji cili padi
• limau kasturi @ limau nipis @ lemon
• *bahan ulam kerabu*
• 5-10 biji kacang panjang
• 1 biji timun
• 1/4 biji kubis
• 1 batang bunga kantan
• 1 batang serai
• 1 genggam daun kesum
• 1 genggam tauge
• *lauk (opsyenal)*
• keropok ikan
• telur masin
• ayam goreng @ daging bakar @ ikan goreng celup tepung
• bawang putih jeruk
• solok lada - (haritu x buat,so, lenkali baru liza share resipi solok pulak)

Cara-cara

1. 

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...

2. 

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...

3. 

utk budu: potong cili padi...masukkan ke dalam budu dan perahkan asam limau...

4. 

utk ulam kerabu: kesemua bahan-bahan ulam kecuali tauge dipotong/dihiris halus mengikut kesesuaian...

5. 

sedia utk dihidangkan - campur dan gaulkan nasi bersama kuah tumis, sambal kerisik ikan, budu dan bahan-bahan ulam...lauk opsyenal sebagai penambah selera

Laksam

Bahan-bahan ( 2-3 orang )

• 3cwn tpg beras
• 1/2 cwn tpg gandum
• 4cwn air suam
• >>bahan kuah:
• Ikan(direbus,dibuang tulang)-mcm nk buat laksa tuh
• Sdkt halia
• Sdkt bwg putih
• Sdkt bwg merah/besar
• Sdkt lada hitam/serbuk lada hitam pon ok
• Santan
• Asam keping
• Sdkt garam
• Sedikit gula merah/gula
• >> Bahan ulam
• timun,kcg panjang,taugeh,daun kesum(dipotong halus)
• >>cili:
• cili merah
• belacan
• garam
• limau

Cara-cara

1. Cara buat laksam: Gaulkan semua bahan-bahan. Sapukan tudung periuk dengan sedikit minyak masak-utk mengelak dari melekat. Ambik sedikit adunan dan letakkan di atas tudung periuk. Kukus sampai masak.
2. Bila dah masak, keluarkan. Biarkan sekejap sebelum digulung- supaya laksam kelihatan licin dan cantik. Sementara tu letaklah sedikit adunan ke atas tudung periuk lain dan kukus sampai masak. Ulang sampai habis
3. Untuk kuah: kisar isi ikan, halia, bawang putih, bawang merah dan lada hitam. Kemudian masukkan ke dalam periuk bersama bahan-bahan lain. Masak sehingga agak pekat.
4. Untuk cili: cili merah tumbuk dgn belacan,tambah grm skit dan perahkan limau

Morrocan Sandwich

Ingredients

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

Preparation

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.

Cooks' notes:
• Carrots can marinate up to 2 days.
• Tapenade can be made 1 week ahead and chilled, covered

Spaghetti Udang

Bahan-bahan ( 1~2org )

• 200g spaghetti
• 4 sd besar minyak zaitun (minyak masak pon ok)
• 12~15 ekor udang yg dikupas kulit
• 4 kpg cendawan
• 3 ulas bwg putih diracik halus
• 2 sd besar sos tomato
• tomato (optional)
• serbuk parsley (optional)
• garam dan sedikit serbuk lada hitam

Cara-cara

1. rebus spaghetti dlm air panas yg telah dimasukkn sedikit garam dan 1 sd minyak(nk bg x nk melekat)
2. bila spaghetti dh siap dicelur, toskn.
3. dlm kuali, panaskn minyak. Tumis bwg putih sampai wangi.
4. masukkn udang, gorengkn sebentar. Kemudian masukkn cendawan dan goreng lg.
5. Masukkn spaghetti,tomato dan sos tomato. Tambah lada hitam dan garam.
6. bila nk dihidangkn, boleh la ditabur dgn serbuk parsley.

Nota: Ms rebus spaghetti tu, nk th dh cukup masak ke x, ambik sedikit spaghetti dan balingkn ke dinding. Kalo melekat kt dinding tu, dh bole diangkat dan ditoskn

Easy Pasta Bake

Bahan-bahan ( 6 orang kot )

• 500 gram pasta (sepeket pasta jenis pendek either penne, farfalle, shell or macaroni)
• 300 gram daging cincang (pilih ayam atau lembu)
• 1 ulas bawang putih – dicincang halus
• 1 labu bawang besar – dicincang halus
• 1 tin sedang tomato puri
• 1 tin cendawan butang - dihiris
• 1 biji lada benggala - didadu
• 1 kiub stok ayam atau lembu – ikut jenis daging yang digunakan
• 1 batang carrot – didadu
• 1 batang celery – didadu
• 1 sudu teh herba Oregano kering (dapatkan di mana-mana supermarket/hypermarket)
• 1 helai Bay leaf kering (kalau taknak beli boleh juga gantikan 2 helai daun salam/ serai kayu segar)
• Parutan keju samada Cheddar/Mozzarela/Romano atau Parmesan
• 3 sudu besar minyak zaitun (kalau taknak beli boleh pakai minyak masak biasa)
• Garam dan gula secukup rasa
• Bahan sos putih :
• 2 sudu besar butter
• 1 sudu besar tepung gandum
• 2 kotak susu segar ( saya guna 2 kotak kecil Susu Dutch Lady full cream je)
• Secubit lada hitam dan garam

Cara-cara

1. Rebus 2 liter air dalam periuk besar, masukkan 2 sudu teh garam. Bila air mendidih baru masukkan pasta. Kacau sekali-sekala dan masukkan satu sudu teh minyak zaitun (atau minyak masak) agar pasta tak melekat. Bila pasta sudah lembut angkat dan toskan.
2. Buat inti daging. Goreng bawang besar dan bawang putih. Jangan dibiar garing, cukup sekadar bawang layu. Kemudian masukkan daging cincang. Goreng hingga daging keperangan.
3. Masukkan carrot, cendawan, lada benggala (capsicum) dan celery. Kacau sebati.
4. Masukkan tomato puri. Jika nampak terlampau kering masukkan sedikit air. Jangan sampai berkuah pula.
5. Masukkan kiub ayam/lembu (hancurkan dan tabur, jangan masuk seketul) herba Oregano dan Bay leaf. Biar mendidih dan naik bau.
6. Masukkan gula dan garam secukup rasa. Garam tak perlu banyak sebab stok dah masin. Bila nampak pekat dan agak kering, tutup api dan ketepikan.
7. Buat sos putih. Masak butter atas api kecil (jangan sampai perang). Bila semua butter dah cair dan berbuih, taburkan tepung gandum, kacau cepat-cepat dengan senduk kayu. Kacau dalam 3-4 minit, kemudian masukkan susu segar.
8. Masukkan garam dan serbuk lada hitam. Kacau hingga nampak sos sudah bersalut di belakang senduk kayu (agak pekat ). Tutup api.
9. Cara melapis : Dalam bekas tahan panas (saya guna Pyrex. Pakai loyang kek pun boleh, tapi kalau pakai Pyrex boleh angkat terus hidang), mulakan dengan lapisan pasta, tabur rata. Lepas tu lapisan inti daging, kemudian ratakan sos putih.
10. Teruskan melapis dan akhiri dengan taburan parutan keju di lapisan paling atas.

Bakar dalam oven suhu 190 darjah Celcius selama 30 minit atau sehingga keju cair dan keperangan

Cajun Chicken Pasta

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

Crust Pizza

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.

Sauté the onion and garlic in the olive oil and add the remaining ingredients. Cook until au sec and season to taste. Porcini powder is made by baking some dried porcini until they are crunchy, then let them cool down and powder them in a food processor. You won't be able to grind the dried porcini unless they are toasted first