Nasi Timble

TEAM SAantai organised a holiday trip for 40 orphans from Rumah Kesayanganku, Bukit Beruntung to Sungai Klah homestay in Sungkai, Perak recently. We were treated to the local kampung style lunch called 'Nasi Timbel' the dishes consists of white rice wrapped in a banana leaf, served with Dhall vegetable curry, spicy fried chicken, fried tempe with coconut (fermented soy) and anchovy sambal.

A fine combination of menu. The tempe teated so good, it is different from the usual just fried with salt and turmeric but it has the creamy taste of coconut and garlic.

Mutton Kurma

 Kurma is one of my family's favourite. It's either chicken, beef or mutton they loved it. Normally I will served Kurma as well as cucumber and carrot pickle whenever I cooked Bahmia rice. A perfect menu during Raya or special occasions.

Ingredients:

• 1kg Mutton cut into a medium chunks
• 1 large Onion
• 1/4cup cooking oil
• ¼ cup ghee
• 1 stalk Curry Leaves
• 3cm Ginger
• 1 clove Garlic
• 2 stalks Coriander Leaves
• 1 cup coconut milk
• 6 tablespoon Kurma powder
• 6 Potato cut into four

• 3 Cloves
• 1 stick Cinnamon
• 2 Bay Leaves
• 6 Cardamom
• 1 teaspoon Coriander Powder
• 1/2 tablespoon Cumin seeds powder
• 3 green chili
• 1/2 Fennel seeds
• Dried shallots
• 2 Tomato cut into four
• Salt to taste

Method:

1.     Blend onion, garlic, ginger

2.     Mix kurma curry, fennel, cumin, coriander powder with mutton and leaves for half-an- hour.

3.     Heat a pan and fry the cloves, cinnamon, bay leaves, cardamom, green chili, cumin seeds, fennel seeds and curry leaves.

4.     Add the blend items (onion, garlic, ginger)

5.     Pour the mutton mixture into the pan, add a little water. Cooked for 15 minutes, add potato and continue cooking until the potato and mutton are well cooked (about another 20 minutes).

6.     Now add the chopped tomato, coconut milk and salt, let it simmer for 3-4 minutes.

7.     Garnish with coriander leaves and fried shallots

8.     Served with Biryani rice or Bahmia rice.

Cucumber & Carrot Pickles Singapore Style

The pickle is part of the biryani rice menu, For Singaporean, the pickle is a must when eating biryani. 

Here's the recipe:

1 cucumber
1 carrot
1 Bombay onion
1/2 Bombay onion
2 green fresh chili
100g. dried shrimp
5 fresh red chili
6 pip garlic
2cm fresh turmeric
1/4 cup vinegar
1/4 cup sugar
Salt to taste
3 tablespoon cooking oil

Method:

Blend 1/2 onion, garlic, turmeric and red chili. Dry blend dried shrimp separately.

Cut all vegetables suitable for pickles. Cut Bombay onion into four.
Heat oil in a pan, add blended dried shrimp followed by the other blend paste. Fry till cooked for 5 minutes. Add a little water, vinegar, sugar and salt. Stir for 3 minutes. Add all of the vegetable, stir and off the fire immediately.

Biryani Rice Singapore style

 My father in-law thought me how to cook Biryani rice Singapore style. You need to observed the ingredients' measurement carefully or it will turned out too salty or soggy. I am still feel nervous if I have to cook biryani, but it tastes superb especially the smell of the the rose water mixed with mint leaves aroma will make you crave for more. Please try you will never regret.

Ingredients:

- 1 kg Basmati rice
- 250g. Yogurt

- 1 lemon

- water

- ½ can of evaporated milk
- ½ bottle rose water
- 2-3 drops of Biryani colouring

- salt to taste

Blend items:

- 4 medium Bombay onions
- 1 clove Garlic
- 2cm Ginger
- ¼ cup Almond

-¼ cup cashew nut

Sautee:

- 1 cup ghee oil

-       - 2 Star anise

-      - 10 Cardamom

-      - 4cm Cinnamon stick

-      - 8 cloves 

Garnishing:

- 2 stalk fresh coriander leaves
- 3 stalk fresh mint leaves

- Cashew nuts

- Fried shallots

Methods:

 * Measure separately both the rice and water level using the bowl and add extra1/4 bowl more water for boiling the rice later.

Heat the ghee in a heavy based sauce pan and fry together with the sautéed items, then the blend items and fried for 8-10 minutes or until light brown.

Add in yogurt, evaporated milk and lemon. Pour the ingredients into the rise cooker, add Basmati rice, water, chopped mint leaves, cashew nuts  and salt. Let it cooked
Using spatula, make a few  whole in the rice and pour rose water together with the biryani colouring.

Sprinkle chopped coriander on the top of the rice.  

Fluff up the rice with a fork, sprinkle with fried shallots.

Kompia Bread

The next time you visit Sibu, Sarawak, don't forget to lookout for Kompia Bread. It comes with three flavours, sweet, salty and with Sambal bilis filing.The history of the bread was back from the early Chinese settlement in Sabah. According to my tourist guide Rody Micheal, the Chinese prepared the bread for their meal while working at the orchard.

Masala Prawn

Hi folks,
My Great Grandmother's Masala Prawn is one of my favorite dish. This recipe was passed to my mother and I learned it from her.Well, my mom says my cooking tasted just the same as how my great grandmother used to cook.

The ingredients:

1 Kg of white prawns about 20 to 25  numbers
1 Bombay onion
1 clove garlic
3 cm ginger 
3 cm fresh turmeric
6 dried chili
1 table spoon curry powder
3 tablespoon tamarind juice
1 stalk curry leaves
1 stalk lemon grass
1 cm shrimp paste (belacan)
1/2 cup cooking oil
 2 teaspoon sugar
salt to taste




Garnishing:
Fried shallot
cilantro


Method:


Cleaned the prawn, Blend Bombay onion, garlic, turmeric, ginger and chili together. Heat the pan with cooking oil, fry curry leaves, lemon grass and add the blend items. Fry till the paste is well cooked add a little water and curry powder and add tamarind juice.
Add the prawns into the gravy and cook for 10 minutes or until the prawns juice is dried. served with fried shallot and cilantro leaves.

Labuan's Coconut Jelly

I was in Labuan last June. Stayed at The Grand Dorsett Labuan Hotel. The director of Sales, Wan Paris and his assistant Nurul were very accommodative. We had a good chat about everything under the sun that evening at the coffee house. They told me there are night safari there in the island... whoa... Anyway they introduced to me and Santai Travel Magazine's Managing Editor Azlie Halim this most popular coconut jelly dessert prepared by the hotels' chef. 
The ingredients are so simple. Just one young coconut, used the water from the coconut, blend with its flesh, add dissolve jelly, you may add a little amount of sugar and stuff back the ingredients in the coconut shell and chilled for couple of hours. Thats it! The taste is fantastic. A God sent manna from heaven! I mean it really.

Nasi Lemak Alor Setar at Cafe Selera Alor Setar

Nasi Lemak is of the best breakfast for fellow Malaysia, We enjoy Nasi Lemak all day long and create our own dishes to suit the individual taste bud. Even though originally I am from the North (Penang), It was my first time tested Nasi Lemak Alor Setar from the cafe here in Ampang Jaya, Selangor.

The Nasi Lemak is superb, it comes together with chicken, marinated beef and delicious sambal. Cafe Selera Alor Setar is located at Taman Dato' Ahmad Razali, Ampang Jaya, Selangor.

Welcome to Anna's Kitchen and her food trail

Hi,


 FOOD is my passion, I love to eat and I am very much happier if I can introduce delicious and exciting food to my friends. A gesture which will make people smile when comes to a good food. So friends, welcome to Anna's Kitchen.
You need not be a food connoisseur to visit this blog. Everyone who are fascinated with exotic or who are looking for some recipes are most welcome.
I would like to introduce myself. My name is Anna Yusof and I have been writing on food since 1995. I've travelled to many places throughout Malaysia searching for an exotic or food that are favourites among the locals. 
Happy viewing