When the clock strikes 12, you start thinking what to cook for Iftar. Sometimes I just feel like heading to the Bazar Ramadhan and get our cooked food there, but they are always not up to my standard. I’m not a picky eater but at times you can tell that the food isn’t fresh. Some of my favourite blogs shared great cooking tips and recipes. Blogs like tiffinbiru.com, cooking with marina mustafa and from intan’s kitchen gave me heaps of cooking ideas. For today’s iftar, I used Azlita’s recipe of Dendeng Daging & Marina Mustafa’s kuzi but made a few amendments. I am the type of cook who doesn’t use a standard measurement. I normally “campak-campak” the ingredients into the pot and cook based on my gut feeling. So, here’s the recipe.
Cucur Udang ala Utara (hubby’s favourite)
Cucur Udang
Enough flour
2 teaspoon of rice flour
Egg
Sesedap Rasa
Baking powder
Salt
Yellow Colouring
Prawns
Chives
Bean Sprouts
Water for mixing the ingredient
Kuah Kacang
Peanuts
Dried chillies
Tomato sauce
Chilli sauce
Salt
Sugar
Kuzi Ayam & Telur
Chicken
Chicken Hard boiled eggs
Rempah Tumis (Aniseed, Cinnamon)
Beriani Powder
Onions
Garlic
Ginger
Tomato Puree
Carrots
Tomato (cut into wedges)
Salt and Sugar
Blend onions, garlic, ginger and beriani powder together.
Heat oil, add the rempah tumis and the blended ingredients. Add chicken and simmer till the chicken is cooked. Add in carrots and tomato puree. Give it a taste, by adding in salt and sugar.
Finally add in the hard boiled eggs and tomato that you have cut into wedges. Let them cook and ready for serving.
Dendeng Daging
Onion – fry & blendGinger – fry & blend
Garlic – fry and blend
Dried Chilli – fry and blend
Boil beef until it’s tender and fry it. Put it aside.
Fry rempah tumis, add the mixed onion, ginger, garlic and chilli until saute them until they are well cooked.
Add salt, sugar.
Add the fried beef and finally serve it with “bawang goreng”… Yummm…
