Daging aku pakai batang pinang sebab tak koser nak rebus lama2. Letak rempah tumis i.e: kayu manis, buah pelaga & bunga lawang. Lain2 bahan cili padi, lada hitam tumbuk, bawang besar, bawang putih, halia, air asam, kicap manis cap kipas udang and kentang yang sudah digoreng… nikmat wa cakap lu…

Ini biasalah peria goreng pedas, resipi dah pernah letak so ulang tayang. Yang tak syok nye kali ni aku masak udang kering sudah habis so pakai ikan bilis…. still sedap tapi kureng ler….

Jumpa lagiii…..

Sebenarnya kung pow chicken ni ada banyak version, ini version aku lah. Original resipi aku dapat kat koleksi resipi pilihan diana (aku lupa dah link dia.. malas nak cari – ammpunnnn yee)  tapi aku telah tambah bahan ikut suka hati aku dan ikut apa yang ada dalam fridge aku dan kedai mamak kat kawasan rumah aku ni. Alah… tak dosa pun tukar bahan, kita buat dia bukan dia buat kita… bak kata mak aku lah… Aku pernah tengok kat travel channel, rancangan yang Bobby Chin jadi host tu, dia masak kung pow chicken banyak soy sauce, chinese rice wine and a few other ingredients yang aku tak pakei… gila kooo nak pakai chinese rice wine, nak kena sebat ke hapa…?  haha.. Ini dia ingredients untuk kung pow chicken ala julie :

• Chicken breast from 1 chicken (cut into bite size and marinate with cornstarch, salt & pepper -generously)
• 5 dried chillies
• a clove of garlic
• 1 big onion
• about 1cm of young ginger
• 1 cup of chillie sauce (i used ‘Life’ Chillie sauce)
• 1/2 cup of oyster sauce
• 1 green bellpepper ( i didn’t have and sub-it with cauliflower and carrot)
• 2 tbsps plum sauce
• 1 tbsp light soy
• a handful of cashewnut (fried until golden)
• salt and pepper to taste

Method :

1. Fry the cashewnuts until golden
2. Pound the garlic and ginger in pestle and mortar, snip the dried chillies and get rid of the seeds, cut the bellpepper or vege of your choice.
3. Fry the chicken in batches until golden
4. Reserve some of the oil and stir fry the garlic paste and dried chillies, onions
5. Put the chillie sauce, oyster sauce and plum sauce in, stir for 2-3 minutes
6. Put in the vege, stir and if it looked a bit dry put in a little water (depends on your preference) leave it alone for 2-3 minutes and can proceed with the chicken and cashewnuts, stir well and done!
7. Can be eaten on it’s own or with a plate of steaming hot rice ~ nyuumm…

Lauk ni aku masak last sunday, peria ni walaupun tak ramai orang suka sebab pahit tapi kalau pandai pilih dan sedia kan sedap tauuu… I’m not saying yang aku ni pandai sangat lah masak and pilih tapi alhamdullilah kali ni sedap tak pahit pun… Aku pilih yang ridges dia jarang-jarang and lepas potong aku gaul dengan garam and put aside 15 minutes, pastu cuci bersih. Kadang-kadang nasib tak baik pahit jugak but i don’t really mind sebab aku suka…

Spicy stirfry Bittergourd

Ingredients :

• 1 medium size bittergrourd
• 5 birdseye chillies
• 2 shallots
• 1 clove of garlic
• 1 heap tbsp of dried shrimp (soak in warm water)
• 1 egg
• 2 tbsps oyster sauce
• 1 tsp light soy sauce

Method :

1. Pound the chillies, shallots, garlic and dried shrimps until fine
2. Heat your wok and oil, fry the pounded rempah until fragrant about 5-8 minutes
3. Put in the oyster sauce and light soy sauce, stir
4. Put the washed bittergourd in the wok and stir fry for about 10 minutes
5. Crack the egg in the wok and fry for another 8 minutes..
6. Best eaten with hot white rice ~ nyuumm…

Aku tak puas hati dengan other people that was in the theater actually. Entah apa suweyy aku, setiap kali tengok wayang mesti stuck beside a noisy couple. The ones next to mine did not stop talking loudly almost 90% of the time, it’s like they are the only ones there. Pada aku lah, kalau kau tak suka tengok movie melayu or you think it’s stupid ke hapa, then why the hell waste money to watch and ruined the experience for other people? Shut the fuck up because aku nak tengok bodoh! Bukan kau sorang yang bayar harga tiket tu. Tak suka? Apa lagi, jalan lah – balik! Jangan memekak kat telinga aku, aku nak tengok movie bukan dengar ulasan tak bertauliah dari kau! Ada sekor jantan kat belakang aku pulak, berbual kat handphone dia, keep on saying cerita ni tak sedap, tak sedap…..so fucking rude! Kalau nak berbual pun tak boleh ke lower your volume? Aku rasa maybe sebab tengok cerita melayu, so orang-orang melayu yang tengok ni rasa they have the right to talk thrash or do anything they damn please while it was screening kot? Bersatu teguh bercerai roboh, tak kisah lah kalau perangai memasing tu kurang ajar dan tak beradab. Memang macam ni ke perangai orang kita bila pergi menonton filem melayu di pawagam? I’m so sick of it!

Lagi satu, budak perempuan yang jaga kaunter bawah dekat Cathay City Square tu, really don’t have manners eh? The way she treats customer macam anjing, harap muka jek tebal dengan make-up tapi manners worse dari selipar jamban yang penuh daki. Tolong lah sister, busy macam mana pun, berdepan dengan customer still kena ada adab, ok? No wonder lah counter dia kosong tak de orang line up pun, rupa nya jin tanah yang jaga.  Yang pelik nyer, the staff at the upper level counter was very professional. They greet you, smile, asks you nicely, explain which seating are available, tak de hal pun.

Maybe family budak tu owns Cathay kot…….?

Ingrediets (it’s a typo but i’m keeping it)

• 1/2 chicken
• 1 clove garlic
• 2 pcs shallots
• a big ass knob of ginger (old, young doesn’t matter)
• a few pcs birds eye chillies
• 1 or 2 stalks of spring onions
• 1 tbsp ground blackpepper
• Oyster sauce
• light soy sauce
• sweet soy sauce
• a little corn flour
• a little water

how to cook :

1. Cut chicken to mouth manageable pieces and marinate with garlic & ginger paste (pound 1 garlic and a small knob of ginger), pour some sweet soy sauce as well.
2. Fry the marinated stuff until cooked and set aside
3. Meanwhile, pound the garlic and shallots, slice the ginger, spring onions, birds eye chillies and vegetables of choice (optional)
4. Heat wok, fry the pounded paste and the ginger, put some oyster sauce, light soy, a little water
5. Dump the fried stuff in, the blackpepper and lastly the spring onions
6. Stir for a little while, taste and seasoned (careful, soy sauce is salty)
7. If the gravy is a little on the watery side, mix a pinch or two of cornflour in a little water and dump it in the wok stir until it’s glossy.

Resipi malas lah aku nak type, cari ler sendiri kat internet tuh.

Ini ialah resipi nyer. Aku post kat sini bukan nak tunjuk terer tapi as a reminder apa yang aku letak dalam ini lauk.

Ingredients :

• a bunch of long beans
• a bowl of skinned prawns
• about 6pcs bird’s eye chili or cili padi kampung
• one coriander root
• 2 shallots
• 1 big ass garlic
• a knob of belacan (i think)

How to cook :

1. Cut long beans into desired length.
2. Pound everything else in a mortar until fine
3. Heat wok and pour about 2 tsp oil
4. When hot, fry the rempah until fragrant
5. Put in the prawns, fry for a few minutes then put in the long beans.
6. Fry for another 5 minutes and dish up. Ready to eat with fluffy white rice….yum, yum…

Tadi masa on the way nak ke parking lot, aku ternampak seorang abang tengah menunggu bini dia balik kerja. Selalu jugak aku terserempak dengan dia masa turun dari parking lot tu, kali ni aku tengah tunggu lif nak naik atas so terlindung sikit…Masa aku toleh tu.. kau tau abang tu tengah buat apa? Dia tengah korek hidong, yang best nyer atau yang tak best nyer (depends on what a sicko you are..) dia korek hidong sambil menyeringai! Selebar tidak mulut dia menyeringai! BURUK nak mampus ok! Aku tak tau lah kenapa dia buat macam tu, maybe dia bosan menunggu bini dia, mungkin taik idung dia dah kering and melekat kuat di dinding lubang hidung nya (so sakit masa proses exteaction itu..), mungkin dia teringat peristiwa lucu melibat kan taik idung lalu tersengeh semasa korek, mungkin…. ada seribu satu sebab kenapa dia mengorek bijihnya sambil menyeringai, yang pasti nya……..muka kau BURUK, HUDUHGILER bang!