Bazaar Ramadhan

some snapshots of Bazaar Ramadhan this year i managed to get :)

Semenyih Bazaar, Selangor

SS18 bazaar, Subang Jaya

Banting Bazaar, Banting, Selangor

sambal tauhu & tempe

i'm not a big fan of tempe & tauhu before especially when i was a kid. i remembered i would throw out when my parents brought us to eat steamed tofu with sweet chili sambal somewhere in Semenyih before. but, i started eating this and liking them since past 3 years ago or so. so, last week, i made this dish. it was my first time too. nothing big invention or whatnot, just a simple dish but i like them so much! the bottom line is, to get the best & freshest tofu and tempe to make it marvellous. oh yes, tempe is the one of the healthiest food in the world, i read that either from Reader's Digest or Flavours.

ingredients:
tempe - cut into desired shape
2 blocks of tofu - cubed
2 garlic
1 onion
3 tablespoon dried chilli paste
1 tbsp chilli sauce
salt to season
sugar - to make the gravy thicken

methods:
1 - mix tempe & tofu with salt and turmeric powder and fry until golden brown. set aside. put onto tissue paper to drain excess oil.

fried tempe & tofu

2- heat oil, you can use remaining oil from frying tempe but remove them a bit if they're too much.
3- add in garlic & onion. stir-fry until fragrant.
4- add in chilli paste, stir until oil is form on the surface. that's the sign your sambal is cooked.
5- add in chilli sauce and season them. keep on stirring to avoid your sambal burnt.
6- pour in fried tempe & tofu and stir slowly to well mid them together.
7- serve with hot steamed rice.

yumms.

stir-fried bitter gourd with dried shrimp & egg

bitter gourd is not always my favourite vegetables. well, of course, because they're bitter. but early of this year, i mean, when i started working, i used to buy this vegetable for my lunch and i started to love them since. bitter gourd can be divided into two, a normal bitter gourd and the one which we call it as 'peria katak' in Bahasa. Peria Katak is much more bitter, smaller in size and the colour is greener. this type of bitter gourd is very good in coconut gravy dishes. ok, enough with that. last week i made this stir-fried bitter gourd with dried shrimp and egg. i must say, i gotta make this often in future! well..i created this, just throw anything in which i found good to go together.

ingredients:
1 bitter gourd. cut in half and slice them. soak in salted water for an hour.
1 egg - lightly beaten
salt to taste

*half of handful of dried shrimp - soak for a while to soften
*2 shallots
*2 garlics
*pounded together.

bitterguard soaked in salted water

method:
1- soak sliced bitter gourd in salted water to lessen the bitter taste of bitter gourd.
2- in a wok, heat oil and pour in pounded ingredients (shallot, garlic & dried shrimp).
3- pour in soaked bitter gourd and continue stirring until they're well mixed.
4- pour in beaten egg and keep on stirring until bitter gourd is tender and cooked.
5- season with salt but carefully not to add too much as dried shrimp is already salty.

stir-fried bitter gourd in my hot wok

end product. yumms. healthier choice of vegetables i must say

Ayam Kalio

this dish is also originated from my grandmother. not that she's invented this but, i got the recipe from her. she used to make this few times when i was in my highschool and never did any since. last few weeks, i felt like wanted to eat this and call her up for recipe. if i'm not mistaken, this dish originated from Minang. correct me if i'm wrong. chicken in this recipe can be roasted or fried. i prefer fried but either way, it's deliciously as the same. the process of making it quite complicated because it uses lot of ingredients.

chicken
ingredients:
chicken - about half - cut into pieces
salt
turmeric powder

1- mix chicken with salt and turmeric powder and fry in a deep hot oil. let it half cook and put aside.

fried chicken

spice ingredients:
4 shallots
2 garlic
2cm of ginger
1 cm of galangal
green chillies/bird eye chillies or both
1cm of fresh turmeric
*pound together

pounded spices

tamarind peel (asam keping)
2 lemongrass (pound a little at the end)
coconut milk from half coconut/can be substituted with milk
salt to taste
a small stick of cinnamon
cardamom - about 3
1 star anise
oil to stir fry

1- heat oil. add in dry spices (cinnamon, star anise & cardamom). stir for a while.
2- pour in pounded spices into wok and keep on stirring until fragrant.
3- add in lemongrass and tamarind peel and continue stirring until oil is form on the surface. season with salt.
4- pour in coconut milk, stir until well mixed and add in half-cooked fried chicken. keep on stirring until gravy becomes thick. it is optional for you to let the gravy drier. if you prefer it gravier, add in more coconut milk.
5- serve with hot steamed rice.

end product

Bumbu Desa

it's been agesss since i last updated my food blog. busy busy busy. i didn't update anything in July didn't i? duhh. ok, maybe not too late to wish Happy Ramadhan to my readers (if i have any). ok, straight to today's entry. last week, on final week before Ramadhan, bb and i went to The Curve to do some shopping. we have a late lunch, or shall i say an early dinner at Bumbu Desa. Bumbu Desa is kinda Indonesian restaurant which highlight on the menus mainly from Sunda and Padang. what i can say is........AWESOME! the food is great. i love the ambience. very cozy and comfortable (comfortable maybe because there's not so many people there). we have Rendang Daging, Ayam Cabai Ijo, Tempe Goreng (best tempe i've ever ate in my entire life), and steamed rice. talk less, see more:

the decorations

the food, can't wait to dig in!

tempe goreng. this one is so delicious!!!! definitely a must try!! oh no, i'm craving for it now T_T

Rendang Daging. rich in aroma, full of flavors. beef is tender. yumm.

Ayam Cabai Ijo. ok, i underestimate this one. the chilis is so pedas!!!! but, addictive.

bb's Es Cendol. yummm. i love the coconut flesh in this. all the pedas stung your tongue will immediately gone after drinking this.

see..................this is the proof how good the food here is.