Sunday, May 17, 2009

dua tiga hari rajin ku



I was alright at the kitchen department these few days that saw me cooking. I remember Xavier & Adisa when I made this mee rebus as  Xavier had asked for the recipe when we were in Lausanne in feb. To Xavier, here is the simple version for you (english version below).
  
Mee rebus ala makcik

500 gm mee kuning (celur dan toskan)
500 gm tulang daging- (rebus sampai empuk)-makcik beli yg potong kecil+ada isi sikit
500 gm ubi keledek (kupas,rebus empuk & mesin halus)
1 tin creamy tomato soup
5 ulas bawang putih - tumbuk
10 ulas bawang merah/1 labu bawang besar - tumbuk
1 cawan cili kering yang dah siap mesin (buat sendiri)
Taugeh
Garam, gula & Air asam jawa secukupnya (tomato puree pun boleh)

Cili hidup, daun bawang/sup, telur rebus, tauhu goreng, bawang goreng untuk hiasan

Cara nak buat kuah:

- Tumis bawang yang di tumbuk.
- Bila naik bau, masukkan cili, masak sampai naik minyak.
- Masukkan air asam jawa, gula garam.
- Masukkan ubi mesin, tulang bersama air rebusan, tomato sup dan sedikit air jika perlu.
- Biar mendidih (agak 5-10 minit), renehkan dia sampai kuah pekat sikit.
- Cukupkan rasa asam, garam, gula.

Bila nak makan:

Letak mee & taugeh dalam mangkuk.
tabur bahan bahan hiasan (betul ke term ni?-'garnishing)
Sendukkan kuahnya bersama sama tulang daging tadi, apa lagi soru lah....

Nota di kaki: Boleh juga tambah udang , rasanya lebih sedap;
Rebus kepala udang, mesin & tapis. Campurkan air tapisan semasa memasukkan air rebusan daging tu..
Isi udang di buat hiasan



Yellow noodles in spicy gravy

500 gm yellow noodle(boil 2-3 minutes), if use spaghetti, cook per instruction.
500 gm meat with bones- (boil till tender)
500 gm sweet potato/yellow potato (de-skin, boil, blend)
1 tin creamy tomato soup
5 cloves garlic - pound
10 shallot/1 big onion - pound
1 cup cili paste (can add more if you prefer spicy)
Bean sprouts
Salt, sugar & tamarind juice (or tomato puree)

Red cili, celery leaves, boiled eggs, fried bean curd, fried shallot for garnishing

Method;

- Saute onions, fry till fragrant
- Add cili paste keep frying for about 2 minutes.
- Put in tamarind juice, salt & sugar to taste.
- Add blended potato, meat & stock, tomato soup & little water if necessary.
- Let it boil ( 5-10 minutes), simmer till gravy is thick
- Add in more sugar, salt, puree if necessary.

To eat:
Put noodle & bean sprout in bowl.
Garnish with sliced cili etc
Spoon gravy to your needs and ENJOY

FootnotePrawn stock may be used for added flavor, it actually tastes better;
Boil prawn's head, blend & strain. Add stock to gravy (same time when you add the beef stock) 





8 comments:

  1. salam kak,tq sempat jenguk blog saya. sedapnya mee rebus tu..boleh la try.
    o ye, gambar kat header tu kreatif la. bolehla saya ikut ambik gambar raya dengan family tahun ni.
    pernah teringin nak buat bisnes catering tapi kawan kata susah.. semangat pun tersentap.

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  2. salam, gambar tu shot biasa, kami 4 beranak posing celah celah pokok puding tu.
    kak buat juga catering, small scale je sebab sorang2, tak ada helper, tak regular pun, bukan selalu.
    dok nak cuba2 juga buat apa2 lagi yang boleh, mehlah kita bertukar2 idea ye

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  3. Aduhai, sedapnya kalau dapat makan mee rebus ni masa berbuka nanti...

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  4. laaa posa kaaa,
    bagitau awai boleh pos pi.

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  5. Salam makcik kantin. Terima kasih sudi menjengok and tinggalkan comment. :)

    Sedapnya tengok mee rebus ni. Nak tanya, berapa lama rebus tulang tu?

    Farina

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  6. Khadijah,
    Terima Kasih!!! Thank you for taking the time to translate the recipe in English for us. it seems that we can find all the ingredients you mentioned in Lausanne.

    take care
    xavier

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  7. SnTumeric,
    Tulang tu dah kecilkan. makcik rebus dlm rice cooker abt 1 hour je, then masa masak kuah tu, boleh tender lagi. pressure cooker lagila cepat

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  8. dearXavier, U r welcome. hope that's the mee rebus/prawn mee u're looking for. if its otherwise (like the hokkien mee), tell me, i'll be obliged. Take care & happy cooking

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