Buttermilk Bun (yang paling sedap sampai suka hati)

Last week i made some buns for breakfast which i made  night before. 

(Because everyday beli bun, poket pun bucur.)

So, i polished up my rusted skill that i learn maybe more than 10 years ago.

Anyway, baking is so easy now, just watch you tube. done. 

Recipe :

Filling: 100gm sugar +1 tablespoon butter + 2 tablespoon powdered milk 

Dough: 

flour 700 gm

yeast 11 gm (1 packet)

Sugar 50 gm

Salt 1 teaspoon

Water 300 c.c

Egg 1

Warm Milk 35 c.c

Butter 70 gm

Method :

Add yeast into warm milk

Combine flour and butter. 

Add sugar, salt, egg,

Add water and milk

Knead 5-10 minutes.

Let rest for 30 min (until double size)

Scale each 60 gm ( or divide into 12 pcs or 24)

Put the filling into each bun. 

Brush bun with egg yolk + milk (or vanilla)

let it rest. and put into oven for 15 minutes. done.

 This is the comparison (based on my calculation ) 

flour RM2.50 

yeast RM 1.20 

Sugar RM 2.60 (not all )

Salt + Water + Warm Milk RM4 (estimate la kunun)

Egg 1 RM 0.50

Butter RM 8.00 (divide by 4-not all)

RM 18.80 divide by 24 buns = 0.78 cent.

The cheapest bun i can get bun at market price is RM1.70. 

How cool is that? 

This bun is my favourite when i was a little kid. My brother and i actually. 

And I guess i made the most delicious buttermilk ever. and  tingu gambar pun i still can smell aroma. hihahiha *masuk bakul* ;) 

Sama lah macam Jeong hin bun, tapi mine sedap sikit. hahah *masuk bakul lagi*





   

Sambal Terung and Rendang Ayam Recipe (suka hati) and Nasi Kerabu (suka hati juga)

I'm not a chef. So if you think this recipe wont suit you. just ignore this recipe. enjoy the photos. 

(or click the link) hehe

Today's harvest. Terung. Actually i'm thinking of simple dish Hayden's favourite, Fried Eggplant with oyster sauce. But end up with Terung Sambal. Because today is Rendang's day.

Why rendang. Because the basic spices to make rendang can share with sambal terung. and furthermore,  its cold here in KK ! 24deg cel. 

(consider cold if you get daily temperature around 38deg.) :D

So at least Rendang is hot and it blend with the cold. 

So, the main food is rendang. We the origin of this cuisine.

Wiki's

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia,^[1] and is now commonly served across the country.^[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.^[3] Rendang is also served among the Malay community in Malaysia, Singapore, Brunei and Southern Philippines. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts andHari Raya (Eid al-Fitr).

Thanks bro wiki.

The basic of preparing Malay's food is simple. Not as complicated as its look like. Once you know the basic, you can cook many type of Malay cuisine. For example, Kari ayam, kurma ayam, ayam masak merah, rendang, daging/ayam kicap, sambal, just in basic ingredient.

Cili kering

 (i normally choose the non spicy chili)

Bawang Merah

Bawang putih

Halia

Lengkuas

Serai

Kunyit

Daun Limau purut

Daun Kunyit

Thats it. But sadly this need practice. hey ho.

Btw,I learn a lot from Chef Wan's recipe at AFC web. It helps a lot. Although it might be the most longest list of ingredient. Its worth trying. Dan terbukti sedap.

Sometimes, adding a little herbs taste different too and more umph. ya for those of you like short-cut, sometimes adding 1 leaf of mint made your dish taste wow. I like to add Mint, Oregano, dill, kesum, kaffir leaves, curry leaves, kunyit, which ever available. More aromatic.

Okay here is the Sambal Terung Recipe

4 red dried chilies*

5 shallot*

2 cloves garlic*

2 cm ginger*

1 cm Galangal*

1 stalk of Lemongrass*

*blend together with tamarind juice

10 g dried shrimp, pounded

1/2 small tomato, cut into chunks

1 teaspoon sugar

1 teaspoon salt

1 teaspoon gula melaka

120 ml tamarind juice

oil for cooking

Method For Eggplant: -

Cut the eggplant, divide to 4. Deep fry.

Method of Sambal :-

Fry blended ingredient, add tomatoes, sugar, salt. 

Cook till a bit dry and deep red color.  i add i mint leaf and basil. Turn off heat. Then mix the sambal with terung. ;)

Next : Rendang Ayam

4 red dried chilies*

5 shallot*

2 cloves garlic*

2 cm ginger*

1 cm Galangal*

1 stalk of Lemongrass*

*blend together with tamarind juice

1 cup Coconut milk

Kerisik (grated & roasted coconut) 

Kaffir Leaves (thinly slice)

Daun kunyit(thinly slice)

1 teaspoon sugar

1 teaspoon salt

1 teaspoon gula melaka

120 ml tamarind juice

oil for cooking

Method :

Heat wok, put in coconut milk & blended ingredient. Put chicken.

Mid process of rendang cooking, coconut milk start to evaporate and become oily.

Add kerisik, gula, gula melaka, Kaffir leaves, daun kunyit. i add mint and basil. Stir until dry.

Rendang almost ready if coconut milk almost evaporated completely and the meat darkened.

okay itu jer.

   

Ikan Bakar Suka Hati

Ada bah tu penjual ikan, malas betul saya. Kalau dia datang pi rumah jual ikan kan, mesti saya pandai beli terlebih punya. Nasib baik lah ada fridge. So, pada suatu hari dia bawa la baaaanyak ikan tuna (yellow fin) kalau local bilang langkunis. Terus kan dia pandai pandai pigi tambah sana timbangan. embahh mangan nopo la, abis dia kasi kurang juga dua tiga posen. hik.

Ni hari , bila saya kurik-kurik esbok saya, terjumpa la sama ni ikan. Wahh teringat saya sama ikan bakar penuh rempah rempah. hehe ciptaan dari imaginasi sendiri. bah baiklah ini la tu

Oleh kerana saya banyak tanam herbs, saya hantam la kasi masuk semua ni herbs di dalam. 

Resepi :

Ikan

Rempah giling, Bawang merah, bawang putih, halia, serai, lada kering (kena rendam air panas)

Kasi mandi lulur ni ikan pakai rempah yang kena blend, saya campur basil, dill, oregano, daun kunyit & daun limau purut. Terus bungkus sama daun pisang. Kalu teda buli juga guna alluminium foil bah ni.

sebelum bungkus

ikan grill hutan rimba

btw, itu dill punya wangi exactly macam bambangan. Saya rasa sepa-sepa yang kat oversea yang teda bambangan, buli campur sama sup/pinarasakan ikan. Feel like home. kaaangku boh. hehe

nahh bagitu.. wangiiii telampau ni.