Ramadhan Recipe 5: Zespri Kiwifruit & Lychee Fruit Salad With Konyakku Jelly Cubes

We're down to the last Zespri's recipe for Ramadhan which I'm saving the sweet for last :D

The konyakku jelly that we are familiar with are usually firm and bouncy but now that I know with the addition of some citrus juice, in this case - lemon juice, made the konyakku jelly softer in texture to the extend of something like jello. A fairly simple dessert to concoct and a crowd favourite.

Just make sure your Zespri Green Kiwifruit is slightly chunky to match up with the size of lychees and jelly cubes ;-) I reckon the new variety of Zespri Sun Gold would match up greatly too for a sweet and tangy sensation.

Click on the recipe card above to view a larger version on my flickr album

Thank you Zespri Malaysia for allowing me to post up these beautiful recipes. Selamat berpuasa ;-)

Ramadhan Recipe 4: Zespri Kiwifruit With Sweet & Sour Fish

BoiBoi dislikes sour fruits, hence he won't even touch green kiwifruits with a ten feet pole! Because of this, he wouldn't even eat the Zespri Gold, well until recently... when I sort of force made him try some, otherwise he would have thought it's sour as well. I managed to have him to like the latest variety of Zespri Sun Gold heh... victory for the mommy! Loved his description "it's sweet with a teeny hint of sourness".

Since I know Zespri green kiwifruits have loads more Vitamin C than his fave orange, I have been devising plans to make him have his dose of kiwifruits. So far the easiest was to make iced lollies or smoothie or even "ice cream". For ice cream, I would freeze some sliced bananas, kiwifruits, pineapple etc. Leave it to thaw for about 3 - 5 minutes, then I blend them with a hand blender. If the concoction contains banana, it will turn out to be a creamy and fruity and creamy "ice cream". Without banana, it will become something like sorbet. I usually serve to him straight after blending and I would usually make more so that I can spoon the excess into ice lolly moulds and freeze them. A lot of times, I will stuff in some kiwifruits chunks. Both works fine for me. With the inclusion of other fruits, BoiBoi get to have his dose of green kiwifruits in such ways :D

Background: papaya, pineapple & yoghurt
Foreground: green kiwifruit, apples and chunks of kiwifruits & cherries

This kid of mine expects to have dessert after his meals, my father would just gave him fruits but whenever we're out, he will have his share of desserts of ice cream, cakes or whatever strikes his fancy in the menu. Since he's already on his growth spurt stage, I try to make him eat healthy. So the other way to make him eat fruits that he dislikes is to make a fruit salads hehehehe, yup evil mommy I am! I would just diced the fruits up and serve just like that or days when I have yoghurt, I will top up with a few spoonfuls of yoghurt and sprinkle with homemade granola. This way he will down all the fruits he disliked such as plums, green apples and pineapples.

The other thing is, he doesn't like fish except when the fish comes in the form of sweet and sour fish *roll eyes*. He can have that everyday and won't get fed up. So having Zespri Green Kiwifruits to be serve in a sweet and sour fish manner will do me lots of good. I think having kiwifruits pieces in this dish sort of like elevated it to the next level. Other than being a simple dish for breaking of fast with the family, it can be serve as a fancy dish to guests ;-) What say you?

Click on the recipe card above to view a larger version on my flickr album

Ramadhan Recipe 3: Zespri Kiwifruit & Lime Soda With Selasih (Basil) Seeds

The next recipe from Zespri's Ramadhan collection is this Zespri Kiwifruit and Lime Soda with Basil Seeds. Basil seeds is biji selasih in Malay and when soaked, it will plump up looking like frog eggs :p

When I was really young around 8 years of age, there's this junkfood stall outside my school gate. They usually have 2 variety of drinks each day and the multi colour drinks of pink, red, orangey etc fascinates me all the time. I would never know how they tasted like cos my parents who dislike us to eat junkfood never gave us any pocket money. The first time, I see these "frog eggs" floating in the drinks that my friends are drinking, I asked them what they were and they told me "frog eggs"!!! Being the naive one, I really do believe them, yes I do! They spun the story of the drink seller actually scoop up the eggs from the drain and the silly me actually did bought it! Why? Cos I used to climb inside that drain to catch fish and tadpoles hahaha plus it's not helping that we also learnt about the frog's life cycle at that age. In the diagram, there were picture of frog eggs :p

It was only much later in my early teens that my dad bought some of these basil seeds to make drinks for us. He told us to watch some magic show that he's going to perform lol where the seeds will transform into frog eggs! Hey by then, we're not that naive anymore hahahaha. So that was when I know they're known as biji selasih.

For this refreshing concoction, you can see in the photo that there were some kaffir lime (limau purut in Malay) slices as they did not just make the drink looked prettier but added some slight bitter citrusy flavour in this drink. It is advisable not to squeeze in the juice as it will make your drink taste bitter. Try it for breaking of fast to quench your thirst or serve it to your guests during Raya open house.

Click on the recipe card above to view a larger version on my flickr album

Ramadhan Recipe 2: Zespri Kiwifruit & Green Chilli Sambal With Salad Platter

How did you enjoy the Zespri Kiwifruit & Prawn Tom Yum Soup? Yummy huh with the right tang and surprisingly the kiwifruit wedges worked so well in soup.

The next recipe is this Zespri Kiwifruit & Green Chilli Sambal with Salad Platter! I've made this entirely on my own for the shoot of this photo :p painstakingly pounded the green sambal with a mortar & pestle with lots of splatters and love. You can do this with a food processor or mini chopper, just pulse and don't let the blade run continuously as you would want some chunky bits.

Click on the recipe card above to view a larger version on my flickr album

On a side note, there is something very interesting to share here for fans of Rohani hehehe... you see the  platter in the picture? We actually arranged everything nicely and waiting to carry it out for the photographer. Rohani then started eating the extra veggies with the sambal. The next thing you know, all of us in the kitchen did the same hahaha... next, Rohani asked if we have any rice and suddenly it became our quick lunch break!

If you have followed me on Instagram (babe_kl), you should have seen the pic I've posted up in reference to the ultimate Malay comfort food of sambal, fried fish, ulam and masak lemak :D Guess whose hand that was?

Here's to another fabulous day of kiwifruit goodness to break fast with ;-)

Ramadhan Recipe 1: Zespri Kiwifruit & Prawn Tom Yum Soup

First of all, we would like to wish all our Muslim readers "Selamat Berpuasa" in this holy Ramadhan month. In conjunction with this, I've sought the permission from Zespri Malaysia to publish this set of recipes that Rohani Jelani had developed for this year. I've helped her out during the testing and photo shoot for these recipes developed specially for breaking of fast.

With that in mind, these recipes can be done in a jiffy ensuring that meals can be prepared and cooked without spending too much time in the kitchen after a long day at work. It is also to ensure one can fully enjoy the Vitamin C & E and nutrients such as folate, potassium and etc in the Zespri Kiwifruits after a day of fasting. Do check out the healthy information and contents of Zespri Kiwifruits in their website: http://www.zespri.com.my/.

Before I post up the recipe here, many complained that the green kiwifruits that they buy were just too sour or they do not know how to choose green kiwifruits. Since I was involved with Zespri's campaign, we were taught how to identify a ripe kiwifruit. As we know, Zespri Kiwifruits are sold in plastic containers to prevent them from being squashed. All you need to do is, open up the container and use your eyes to judge that the fruits are all nice without any blemished or squashed sign. Try not to poke or squeeze them as you wouldn't like other people to do the same to your fruits that you would want to purchase.

Once you're back home, open the container and place one kiwifruit on your palm. While cradling it, using gentle pressure, press the kiwifruit with your fingers. If they're rock hard, means it's not ripe yet. For the green kiwifruits, this stage would be suitable for salads or cooking as they could be hard and sour. As for the Gold and Sungold (a new variety this year which is sweet with a slight tang), it's still not suitable for eating yet.

If the kiwifruit is slightly soft, you could eat them but if kept for another day or two, you'll be able to taste the sweetness even though if it's a green kiwifruit but if they're Gold or Sungold, go for it!

To ripen kiwifruits, all you need to do is place them together with apples or bananas in a cool dry place (or in the fridge) and they'll ripen hastily. You would be surprised that in our Malaysian weather, read hot and humid, when left with bananas and apples, the ripening process is not as quick we thought it would be! Yup, tried and tested in the kitchen :D

So now that you know how to pick a kiwifruit and how to ripen them, go grab a few packs of them and start with these recipes. Lots of promotional price in the supermarkets I can see as the season has just started!

To start off, the first in the series is this ever popular Zespri Kiwifruit & Prawn Tom Yum Soup. Forget about using instant tom yum paste as it's soo sooo easy and quick to prepare a fresh tom yum soup. What more when it's packed with an unexpected ingredient like Green Kiwifruits!

Click on the recipe card above to view a larger version on my flickr album

Have a blessed Ramadhan filled with lots of kiwifruits nutrition ;-)

Balik Kampung Feast @ Paya Serai, Hilton Petaling Jaya Hotel

**Halal**

Whenever Ramadhan bounds, I can't wait to sample the traditional Malay dishes served at Paya Serai, Hilton Petaling Jaya. I have to vouch that Paya Serai serves one of the best Malay buffet spread in town. The only thing is that the restaurant will be packed to the brim and you'll need to make a reservation way way way ahead otherwise, don't even think about it.

This year, I heard they are going back to the kampung (village) style cooking with some new dishes to keep up with the newly refurbished Hilton Petaling Jaya such as Sup Gearbox, Mee Rebus Tulang, Lamb Shank Beriani, Udang Goreng Daun Kari and Ikan Patin Bakar Tempoyak. 

However, Paya Serai's ever green dishes like Daging Rendang Tok, Bubur Lambuk, Ayam Perchik, Ikan Terubuk Panggang and Nasi Bokhari Ayam will not be sidelined. Very happy to say that the menu will be rotated on a daily basis.

Hilton Petaling Jaya’s Ramadhan promotion is priced at RM109++ per guest on the first week while RM129++ per guest on the following days. Children below 12 years old is at half price. Make your reservation starting now until the 1st of July to enjoy an early bird discount. 

Our previous Ramadhan feast at Paya Serai

Hilton Petaling Jaya Hotel
No 2 Jalan Barat,
46200 Petaling Jaya, Selangor
Malaysia
Tel: (+603) 7955 9122 (Paya Serai extension 4567/4261/4096)

Hilton PJ F&B blog, www.ZestPJ.com

Photos courtesy of Hilton Petaling Jaya

Festive Raya Recipe Courtesy of Makan Kitchen: Serawa Durian

Saving the sweet for last... the final recipe shared by Makan Kitchen, DoubleTree by Hilton Kuala Lumpur is Serawa Durian. Omigosh Serawa Durian is one of my fave Malay bubur, well only for durian lovers I guess. If you have not tasted this... imagine the 3 Heavenly flavours of durian, gula kabung (a type of palm sugar) and coconut milk meld together.., yeaaaa it's super yum!

I wish to thank Chef Fazli and Chef Zul of Makan Kitchen, DoubleTree by Hilton Kuala Lumpur for being so generous in sharing these traditional recipes with us. It's great to share a part of their heritage with us so that such traditional dishes will continue to thrive in Malaysia.

Serawa Durian
Resipi oleh Chef Zul, Malay Sous Chef, 
Makan Kitchen, DoubleTree by Hilton Kuala Lumpur



Ramuan dan bahan-bahan:
300g Isi durian/paste durian
70g Gula kabung, di parut
10g Gula perang (optional)
100ml Air
300ml Perahan santan
15g Garam
10ml Perisa pandan
2nos Daun pandan

Cara cara memasak:

Campurkan kesemua bahan di dalam periuk yang sederhana besar dan renih dengan api yang perlahan. Renih selama 10 minit atau sehingga kesemua bahan sebati dan menjadi pekat.

Hidangkan bersama roti jala atau pun pulut yang telah di masak.

Festive Raya Recipe Courtesy of Makan Kitchen: Roti Jala

Roti Jala is always a hit dish for the foreigners and locals alike at my work place. Whenever the hosts wanted to showcase local cuisine to their foreign guests, we tend to have this dish to go with Chicken Curry. Instead of making the lacy crepe to be laid out and served, we actually prepare the hot plate and all the necessary utensils to let the guests have a go in making the roti jala. It's always a very fun process that even the young guests are delighted at it.

This is Chef Zul's recipe and from the photo, I can see there's a greenish version where most likely pandan juice is added for the colour and fragrant, and do omit the serbuk kunyit (turmeric powder) for this version.

Roti Jala
Resipi oleh Chef Zul, Malay Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
300g Tepung gandum
2nos Telur
2 tsp Minyak jagung
1 tsp Serbuk kunyit
300ml Air
150ml Santan
35g Garam
10ml Minyak masak

Cara cara memasak:

Campurkan kesemua bahan di dalam mangkuk bancuhan dan kacau hingga sebati.

Panaskan kuali yang leper dan sapukan sedikit minyak masak.

Tuang sedikit bancuhan tepung ke dalam bekas acuan berjaring dan layarkan bancuhan tadi di dalam kuali leper sehingga menjadi jaring.

Apabila telah masak, lipat jaringan tadi menjadi dua dan seterusnya lipatkan lagi sehingga menjadi tiga segi. Ulang proses ini sehingga kesemua bancuhan tadi habis di masak.

Festive Raya Recipe Courtesy of Makan Kitchen: Kambing Bumbu

I've never tasted this dish before but from the pic, it does look delish. The unique point to me is the addition of crushed peanuts. Thank you Chef Fazli for this recipe.

Kambing Bumbu
Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
1kg kambing (di potong kiub)
90ml Santan
40ml Air (Optional)
40gm Kacang tanah (di kisar)
3nos Serai
20gm Serbuk ketumbar
20gm Serbuk jintan putih
20gm Serbuk jinta manis
100ml Minyak memasak

Di kisar halus:
70gm Bawang merah
20gm Bawang putih
30gm Halia
20gm Lengkuas
10gm Cili kering

Perasa (secukup rasa):
Garam
Lada sulah
Serbuk perasa
Gula kabung (Optional)

Garnishing:
1nos Tomato, di belah empat
1nos Cili merah, di hiris
10gm Daun kunyit, di goreng (Optional)

Cara cara memasak:

Panaskan minyak dan tumis bahan yang telah dikisar sehingga kekuningan. Masukkan kesemua rempah dan tumis sehingga naik baunya. 

Masukan daging kambing dan di kacau sebati. Masak selama 10 minit dan masukan air. Renih sehingga daging kambing menjadi empuk.

Masukan santan dan kacang tanah, renih sehingga kuah menjadi pekat. Tambahkan bahan perasa mengikut kesesuaian. Hidang di dalam mangkuk dan di hias dengan cili dan tomato. 

Festive Raya Recipe Courtesy of Makan Kitchen: Ayam Masak Merah

Ooooo I love Ayam Masak Merah! If I visit the Malay nasi campur stall, this would be one dish that I can never resist. I love the sweetish and tangy taste of the gravy. The only downside is sometimes the chicken are over fried and we tend to know at times they use their unsold fried chicken from the day before for this dish :(

Worry no more when I can make this now with Chef Fazli's recipe, hurrah! His recipe is a bit unique with the addition of chick peas (kacang kuda).


Ayam Masak Merah
Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
600gm Ayam (dipotong)
80gm Minyak sapi
60gm Bawang merah (dikisar)
30gm Bawang Putih (dikisar)
15gm Halia - (dikisar)
2 batang Serai (di ketuk)
10gm 4 sekawan (kayu manis, bunga cengkih. bunga lawan &, buah pelaga)

400gm Tomato pes
400gm Cili boh
300gm Bawang (potong bulat)
4 tangkai Cili Hijau, cili merah (di potong dua)
2 biji Tomato (di potong 6)
50ml Susu cair
5gm Serbuk Kunyit
150gm Kacang kuda (di rebus)
Garam & Gula, secukup rasa

Cara-cara memasak :-

Panaskan minyak sapi ke dalam periuk. Masukkan bawang merah, bawanh putih dah halia yang di kisar. Kemudian masukkan cili boh dan tumis sehingga masak (pecah minyak).

Masukkan tomato pes ke dalam tumisan (sedikit sahaja). Tuangkan air and kacau. Setelah mendidih masukkan ayam ke dalam (masak dengan api perlahan).

Selepas sebati masukkan cili merah, cili hijau dan tomato dan kacang kuda. Setelah itu, masukkan susu cair ke dalam dan tambahkan bahan perasa. Akhir sekali setelah masak, boleh di hidang.

Tips:

• Tumiskan serai dan kayu manis terlebih dahulu 
• Gunakan serbuk kunyit untuk menaikkan lagi warna masakan 
• Nisbah bawang yang betul akan membantu menaikkan lagi rasa masakan 
• Susu cair digunakan untuk memberi sedikit rasa lemak ke dalam masakan 
• Kacang kuda di gunakan sebagai penambah bahan, boleh juga di gantikan dengan kacang peas atau sebagainya mengikut citarasa

Festive Raya Recipe Courtesy of Makan Kitchen: Rendang Daging

Since my work place, Bayan Indah, is famous for it's local cuisine, Rendang Daging (a dry curry dish) tend to be one of the most requested dish to be served in functions. I can eat that very often and don't feel bored with it all because the aromatics used for this dish made the rendang very flavourful.

Chef Fazli had shared this recipe out generously. You can replicate this dish using chicken if you don't take beef. Just cut your chicken into fairly large pieces and the time to cook chicken is wayyy shorter.


Rendang Daging

Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
1kg Daging lembu (di potong dadu)
90ml Santan
40ml Air (Optional)
60gm Kerisik
5gm Daun kunyit (di mayang halus)
5gm Daun limau purut

Di kisar halus:
80gm Bawang merah
20gm Bawang putih
40gm Halia
20gm Lengkuas
40gm Cili kering
70gm Serai
20gm Kunyit hidup

Perasa (secukup rasa):
Garam
Lada sulah
Serbuk pati (Optional)
Gula kabung (Optional)
Kicap soya pekat (Optional)

Garnishing:
1nos Cili merah, di hiris
10gm Daun kunyit, di goreng (Optional)

Cara cara memasak:

Di dalam periuk yang sederhana besar, masukan bahan yang telah dikisar beserta daging, santan dan dimasak dengan api yang perlahan. Renih selama 30 minit dan kacau sentiasa.

Masukkan kerisik, daun kunyit dan daun limau purut dan direnih selama 45 minit atau sehingga daging empuk. Sentiasa kacau untuk mengelak dari hangit.

Masukan bahan perasa mengikut kesesuaian dan jika perlu tambahkan dengan sedikit kicap pekat.

Hiaskan dengan daun kunyit yang telah digoreng beserta cili sebelum di hidangkan.

Festive Raya Recipe Courtesy of Makan Kitchen: Nasi Briyani Kambing

We're done with the 6 recipes from Bazaar Ramadhan and let's continue with the rest that are usually served on Raya Open House itself. I think this Nasi Briyani Kambing is a great dish for that as one does not want to sweat out on the festive day itself. So this one pot wonder briyani is the way to go.

Nasi Briyani Kambing

Resipi oleh Chef Zul, Malay Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
50ml Minyak Sapi
50ml Minyak Masak
300gm Daging Kambing
1kg Beras Basmathi - direndam dalam air 

10gm Jintan Putih
5nos Daun Bay
5gm Bunga Lawang
5gm Buah Pelaga – Hijau
5nos Buah Pelaga – Hitam
5gm Kulit Kayu Manis 

200gm Bawang
5gm Cili Hijau
10gm Tomato
15gm Bawang Putih – dikisar
10gm Halia - dikisar
15gm Serbuk cili
10gm Serbuk kunyit
5gm Garam Masala
100gm Daun Pudina – dikisar 

2 liter Air
secukup rasa Gula & Garam
10gm Bawang Goreng

Cara-cara memasak:

Panaskan minyak dan minyak sapi ke dalam periuk yang besar. Masukkan rempah (jintan putih, bunga lawang, buah pelaga hijau, buah pelaga hitam dan kulit kayu manis ) dan daun bay. Tumis bahan-bahan tersebut dan masukkan bawang, cili, bawang putih dan halia yang dikisar, kacau sehingga sebati.

Masukkan serbuk kunyit dan serbuk cili, kacau and tunggu sehingga minyak timbul. Masukkan tomato, daun pudina yang dikisar dan daging. Masak selama 10 minit dan masukkan garam masala. Masukkan garam dan gula secukup rasa.

Tapiskan beras yang direndam tadi dan masukkan ke dalam kuali, kacaukan. Tuang air sehingga sama rata dengan beras tadi. Kemudian tutup kuali dengan kertas aluminum dan masak selama 10 minit. Kurangkan api dan masak selama 5 minit. Tutup api setelah nasi sudah masak.

Akhir sekali taburkan bawang goreng sebelum dihidang.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Kari Kepala Ikan

Next up is a recipe by Chef Fazli - Kari Kepala Ikan (Curry Fish Head). For Westerners, it's always very intimidating when they see a whole fish head sitting on the serving platter or at times claypot! Kekeke at my former company we used to bring our foreign vendors for Curry Fish Head, just to see their reaction especially being face to face with the whole fish head (with eyes intact) staring back at them.

One of my fave place for a mean curry fish head is Restaurant Ahamed Curry Fish Head which is also known as Stadium Curry Fish Head as it was originally situated in Stadium Merdeka. They have moved to Jalan Lumut area now.

Kari Kepala Ikan
Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
100ml Minyak Masak
1kg Kepala ikan (dipotong dan di bersihkan)
5gm Halba Biji
5gm Biji Sawi
5gm Daun kari
5gm Cili Kering
300gm Bawang (di hiris harus)
10gm Cili Hijau (di hiris halus)

Bahan bahan dikisar:
15gm Bawang Putih – dikisar
15gm Halia - dikisar

10gm Tomato
30gm Serbuk Kunyit
20gm Serbuk ketumbar
20ml Air
150ml Santan 

5ml Minyak Kelapa
10gm Daun Ketumbar
Garam & Gula, secukup rasa   

Cara-cara memasak :-

Panaskan minyak ke dalam periuk yang besar. Masukkan rempah (biji halba dan biji sawi) cili kering dan daun kari. Tumiskan.

Masukkan bawang, cili hijau, bawang putih dan halia yang dikisar. Kemudian masukkan tomato. Masukkan serbuk kunyit dan serbuk ketumbar. Tumiskan sehingga minyak pecah.

Tuangkan air and kacau. Setelah kari mendidih tuangkan santan dan kacau. Selepas 30 saat masukkan kepala ikan dan masak selama 10 minit. Setelah itu, renjiskan sedikit minyak kelapa ke dalam kari dan bubuh garam secukup rasa.

Akhir sekali setelah masak, hiaskan dengan daun ketumbar sebelum dihidang.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Bubur Lambuk

I have to say, Bubur Lambuk is a dish that is hard to forget its taste. I can still remember how fragrant the beef rice congee (porridge) was peppered with rich spices such as corriander, cinnamon, cardamon, star anise and cloves. Simple ingredients but the combination of them is so flavourful!

I had my first taste of Bubur Lambuk during the month of Ramadhan some years back. One of my Muslim colleague queued for the famous Bubur Lambuk distributed by Masjid Jamek Kampung Baru. Back then, the Bubur Lambuk from this mosque has yet to gain it's royal status (by the late Sultan Salahuddin of Selangor) but we knew it was already famous when my Muslim colleagues were raving about it. My colleague brought back a few packets and generously shared with us. Even though I had very little of it as it was meant to for a taste amongst the non-Muslims but the flavours were etched in my memory. We have tasted it at Tupai Tupai Restaurant and Cafe but it just wasn't the same.

Since now that I have the recipe by Chef Fazli of Makan Kitchen, I can't wait to give this recipe a go!

Bubur Lambuk Ayam

Resipi oleh Chef Fazli, Executive Junior Sous Chef, 

Makan Kitchen, DoubleTree by Hilton KL  

Ramuan dan bahan-bahan:
100gm Beras (dibasuh bersih)
300gm Isi daging ayam (diricik halus)
30gm Bawang merah (dihiris halus)
20gm Bawang putih (dihiris halus)
15gm Halia muda (dihiris halus)
20gm Serai (dititik)
Sehelai Daun pandan (optional)
10gm Bunga lawang
10gm Kulit kayu manis
10gm Buah pelaga
10gm Cengkih
10gm Ketumbar
40gm Minyak sapi
20ml Minyak masak
1500ml Air
50ml Santan putih

Rencah dan perasa (Secukup rasa):
Garam halus
Secukup rasa Lada sulah
Serbuk perasa (Optional)
Secukup rasa Gula kabung (Optional)

Hirisan dan hiasan:
20gm Bawang goreng
15gm Daun sup (dimayang halus)
15gm Daun bawang (dimayang halus)
10gm Cili merah (dimayang halus)

Cara cara memasak :-

Panaskan minyak masak dan minyak sapi sehingga sederhana panas. Tumiskan bawang putih, bawang besar, halia, bunga lawang, kulit kayu manis, buah pelaga, cengkih dan ketumbar sehingga naik aroma dan baunya.

Masukkan beras beserta air kedalam periuk, biarkannya mendidih seketika dan renih sehingga menjadi bubur. Senentiasa kacau supaya tidak berkerak.

Masukkan ayam yang telag diricih halus dan masak sehingga daging menjadi empuk. Tuang santan kedalam bubur dan bahan perasa, kacau perlahan – lahan supaya santan tidak pecah minyak.

Apabila semua ramuan tadi telah sebati, bolehlah dihidangkan kedalam mangkuh dna ditaburkan kesemua bahan hirisan di atas bubur.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Percik Ayam

I "breathe" Percik Ayam all the time *chuckle* at work that is. So far I've taught 5 Kampung Cuisine classes at Bayan Indah and guess what, Percik Ayam, is one of the recipe in this theme. Apart from that, it's one of the most popular requested menu for lunches/dinners... so we made Percik Ayam a lot in the kitchen! Even though we ate this very often but somehow we are not bored with it. Who can resist roasted chicken with lots of spices and aromatics in it???

Since I can't share Rohani's recipe but Chef Zul of Makan Kitchen, DoubleTree by Hilton Kuala Lumpur had generously shared with us the recipe!


Percik Ayam
Recipe Oleh Chef Zul, Malay Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
10ml Minyak Masak
1nos Ayam (di potong 4)
5gm Serbuk kunyit
Garam, secukup rasa
Lada sulah, secukup rasa  

200ml Santan kelapa

Bahan bahan dikisar:
10gm Bawang Putih
30gm Halia muda
30gm Bawang merah
30gm Serai
10gm Kunyit hidup
5gm Lengkuas (Optional)
5gm Cili Kering (direndam)
10gm Belacan

Rencah dan perasa (secukup rasa):
Garam halus
Lada sulah
Gula kabung
Serbuk perasa

Hirisan dan hiasan:
20gm Daun ketumbar
15gm Cili merah (di hiris)

Cara-cara memasak :-

Rendam cili kering selama 10 minit atau sehingga lembut. Di dalan pemproses makan, kisar kesemua bahan sehingga menjadi lumat.

Bersikkan ayam dan di toskan sehingga kering. Peram bersama serbuk kunyit, garam, lada sulah dan sesudu besar bahan yang telah di kisar tadi selama 45 minit.

Di dalam periuk bnelanga yang sederhana besar, campurkan bahan yang telah di kisar bersama santan, bahan perasa dan direnih dengan api yang perlahan sambil dikacau sehingga menjadi pekat.

Didalam ketuh yang panas (180°c) bakar ayam selama 6 minit. Keluarkan dari ketuhar dan dilumurkan sedikit kuah percik keatas ayam, bakar kembali sehingga ayam menjadi empuk (10 - 12 minit).

Hidangkan ayam di dalam pinggan dan dicurahkan kuah percik ke atasnya. Hias bersama daun ketumbar dan cili merah sebelum di hidangkan.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Sup Tulang Rawan

This recipe Sup Tulang Rawan by Chef Zul sounds absolutely of a very tummy warming dish to break fast with. I would like a piping hot soup to start off, in fact I would be happy with just a hearty soup with lots of flavours that pack a punch!

Sup Tulang Rawan
Resipi Oleh Chef Zul, Malay Sous Chef,

Makan Kitchen, Doubletree By Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
400gm Tulang rawan (potong kecil)
250ml Air rebusan tulang
100gm Kentang
70gm Lobak merah
70gm Daun saderi
30ml Minyak masak
10gm Minyak sapi (Optional)
15gm Cili kering (Optional)
20gm Rempah kurma

Herba campuran:
5gm Jintan manis
5gm Bunga lawang
5gm Bunga cengkih
5gm Kayu manis
5gm Biji ketumbar
4nos Daun bay (optional)
1nos Sup bunjut (optional)

Bahan bahan dikisar:
15gm Bawang merah
12gm Bawang putih
10gm Halia
10gm Lengkuas
10gm Kunyit hidup

Rencah dan perasa (Secukup rasa):
Garam halus
Lada sulah
Serbuk perasa

Hirisan dan hiasan:
15gm Daun sup
10gm Bawang goreng

Cara cara memasak :-

Panaskan minyak di dalam periuk yang sederhana besar dan tumis herba campuran sehingga naik baunya. Campurkan bahan yang telah di kisar dan tumis sehingga garing bersama rempah kurma, masukan tulang rawan dan kacau sebati.

Tuangkan air rebusan tulang dan renih sehingga daging empuk. Masukan kentang, lobak merah, daun saderi dan bahan perasa dan renih sehingga masak kesemuanya sekali.

Hidangkan di dalam mangkuk dan hias bersama daun bawang dan bawang goreng.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Kari Udang Mamak

The next Bazaar Ramadhan recipe by Chef Zul, Malay Sous Chef of Makan Kitchen, DoubleTree by Hilton Kuala Lumpur is Kari Udang Mamak.

Kari Udang Mamak

Resipi oleh Chef Zul, Malay Sous Chef, 

Makan Kitchen, DoubleTree by Hilton Kuala Lumpur 

Ramuan dan bahan-bahan: 
100ml Minyak Masak
1kg Udang galah (dibelah tengah dan di bersihkan)
5gm Halba Biji
5gm Biji Sawi
5gm Daun kari
5gm Cili Kering
300gm Bawang (di hiris harus)
10gm Cili Hijau (di hiris halus)

Bahan-bahan dikisar:
15gm Bawang Putih – dikisar
15gm Halia - dikisar

10gm Tomato
30gm Serbuk Kunyit
20gm Serbuk ketumbar
20ml Air
15ml Yogurt
150ml Santan
5ml Minyak Kelapa
Daun Ketumbar
10gm Garam & Gula (secukup rasa)

Cara-cara memasak:

Panaskan minyak ke dalam periuk yang besar. Masukkan rempah (biji halba dan biji sawi) cili kering dan daun kari. Tumiskan.

Masukkan bawang, cili hijau, bawang putih dan halia yang dikisar. Kemudian masukkan tomato. Masukkan serbuk kunyit dan serbuk ketumbar. Tumiskan sehingga minyak pecah.

Tuangkan air and kacau. Setelah kari mendidih tuangkan santan beserta yogurt dan kacau. Selepas 30 saat masukkan kepala udang galah dan masak selama 10 minit.

Setelah itu, renjiskan sedikit minyak kelapa ke dalam kari dan bubuh garam secukup rasa. Akhir sekali setelah masak, hiaskan dengan daun ketumbar sebelum dihidang.

Bazaar Ramadhan Recipe Courtesy of Makan Kitchen: Ikan Keli Salai Masak Lemak Cili Api

I've received 6 recipes each of Bazaar Ramadhan and Raya festive dishes courtesy of Makan Kitchen, DoubleTree by Hilton Kuala Lumpur. They were contributed by Chef Fazli Baharudin, Executive Junior Sous Chef; and Chef Mohd Zulkarnean, Malay Sous Chef.

I'll be sharing the recipes with you over the next few days and if I have the time, I'm going to cook up some of these dishes. *fingers crossed* Hope you'll like the recipes which I find are very traditional by nature.

First one up is Ikan Keli Salai Masak Lemak Cili Api which is essentially Smoked Catfish in Bird's Eye Chillies Creamy Coconut Gravy. I'm afraid that I won't be translating the recipe as errr my Malay kinda rusty but if you have any questions, I'll try to see if I can be of much help hahaha.


IKAN KELI SALAI MASAK LEMAK CILI API
Resipi oleh Chef Fazli, Executive Junior Sous Chef
Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Ramuan dan bahan-bahan:
400gm Ikan keli salai (di potong kecil)
90ml Santan kelapa
40ml Air
15gm Daun kunyit (di hiris halus)
25gm Belimbing buluh (optional)
12gm Asam keping

Bahan bahan dikisar:
15gm Bawang merah
10gm Bawang putih
10gm Halia
10gm Lengkuas (optional)
10gm Serai
25gm Kunyit hidup
30gm Cili padi
10gm Cili hijau (optional)

Rencah dan perasa:
Garam halus (Secukup rasa)
Lada sulah (Secukup rasa)
Serbuk perasa (Secukup rasa)
Gula kabung (Optional) (Secukup rasa)


Hirisan dan hiasan:
1nos Tomato (di belah lapan)
1nos Cili merah (di hiris tebal)
10gm Hirisan daun kunyit goreng (Optional)

Cara cara memasak:

Masukan bahan yang telah di kisar kedalam periuk barsama air, daun kunyit dan asam keping ke dalam periuk dan renih seketika.

Masukan santan, ikan salai dan bahan perasa kedalam periuk. Kacau perlahan supaya tidak pecah minyak dan berbintil. Pastikan apinya sederhana besar.

Akhir sekali, masukan tomato yang di belah 8 kedalam gulai tadi sebelum di hidang di dalam mangkuk. Taburkan hirisan cili merah dan hirisan daun kunyit yang telah di goreng rangup.


Check out the Chefs bio here (click to enlarge):

Thank you to Chef Fazli and Chef Zul of Makan Kitchen, DoubleTree by Hilton Kuala Lumpur for sharing these deletable recipes with us ;-)

Yahoo! Malaysia's Ramadan Mubarak

In conjunction with the holy month of Ramadan, Yahoo! Malaysia had launched a dedicated microsite, Ramadan Mubarak, offering religious and lifestyle contents which includes waktu solat (prayer times) for the various states in Malaysia; articles by Dr Mohd Asri Zainul Abidin, recipes from Chef Wan, greetings from local celebrities, bazaar reviews and so forth.



Ramadan Mubarak will be presented in the Malay language to connect with the local community. We did ask if it will have an English equivalent but was told not at the moment. We thought that having them in English would enable foreigners and tourists to learn more about the religion and what fasting is all about. Hopefully by next year, this will materialise.

According to Marc Lourdes, Country Editor of Yahoo! Malaysia, the content for this special site was developed to satisfy the community's interest on Islamic values and at the same time satisfying the need of lifestyle contents. Hence, Ramadan Mubarak touches on varied contents around spirituality, entertainment, lifestyle and food.


Left to Right: Marc Lourdes, Uttam Chopra & Jon-Tjin Kee

Further to that, Uttam Chopra, Lead Product Manager, Custom Brand Experiences, Yahoo! SEA; showed us how to connect with family and friends by sharing the articles found in Ramadan Mubarak. If one has log on to their Facebook, the Share buttons are enabled to share the beautiful photos, interesting articles and recipes, so convenient eh? Yahoo! Malaysia has also made things easier by offering the contents on mobile devices and tablets on all platforms.

The Sales Director and Country Ambassador of Yahoo! Malaysia, Jon-Tjin Kee, mentioned that such Custom Branded Experiences offers a unique value proposition to various brands who wants to be publishers and generate social reactions online. So what Yahoo! Malaysia did was to partner with various establishments by providing them the environment to engage with consumers. Say for example with Dumex, a children milk products, they have a Parenting World page where Dumex supplied the relevant contents with regards to parenting with no direct mention to Dumex, well as in hard sales of the product. Then there's Vaseline on beauty and for now Listerine with Ramadan Mubarak.

For photo buffs, Yahoo! is running a special group on Flickr for you to share your Ramadan Memories in photos. Looks like I'll go round photo hunting and share my experience with the world as you know Ramadan here is uniquely Malaysian!

Just a note, all my photos on this blog is hosted on Flickr, you can check them out here.

To all our Muslim readers, Ramadan Al-Mubarak!

The Onset of Ramadan

Today marks the start of the Muslim month of Ramadhan where eating, drinking, smoking and sexual intercourse are forbidden between dawn (fajr) and sunset (maghrib). At the end of the month, the Muslim will usher in Eid ul-Fitr or most commonly known in Malaysia as Hari Raya Aidil Fitri.

Check out your neighbourhoods or the local papers for Ramadhan bazaars' locations around town. I hope boo_licious will give us all a fantabulous updates on some of these bazaars just like previous years.

Here is a list that I've downloaded from The Star (click on it to expand):

To all my Muslim readers, please come in here after you've buka puasa, otherwise, read with your own risk. :p Selamat Berpuasa.

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