tag:blogger.com,1999:blog-81396468071685759172024-03-04T20:26:26.165-08:00resepi turun temurunconanhttp://www.blogger.com/profile/14835021169566307424noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8139646807168575917.post-54561518991750468152009-01-13T19:03:00.000-08:002009-01-13T19:07:02.586-08:00Kangkung Belacan<div>resepi kita untuk hari ni ialah kangkung belacan... </div><br /><div></div><img id="BLOGGER_PHOTO_ID_5290980552367495554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEcaLsZNRLv7Sl9KGwvfSyrHhVHgE6spmVpUSWpdUDqtfDhV-A_0a0-vLGZMFctAkkAtFOdle-0F6OmO92NYUfXr1OT_-GDULrSTZ6ohrD3fYUn3hKIfPL9N9CQ4vTkuTHubtAPdb7pNPN/s320/kangkung_belacan_3.JPG" border="0" /><br /><div></div><br /><div>Bahan2</div><br /><div>2 ulas bwg merah</div><br /><div>4 ulas bwg putih</div><br /><div>2 tangkai cili merah</div><br /><div>20gm belacan</div><br /><div>minyak utk tumis</div><br /><div>garamkangkung<br /></div><br /><div>cara buat<br />1. Kisar bwg dan cili merah</div><br /><div>2. Tumis bhn blender</div><br /><div>3. Masukkan kankung</div><br /><div>4. Hancurkan belacan dan gaul bersama sayur</div><br /><div>5. Tambah garam secukup rasa</div><br /><div>6. Sedia untuk dimakan</div><br /><div></div><br /><div></div><br /><div></div>conanhttp://www.blogger.com/profile/14835021169566307424noreply@blogger.com1tag:blogger.com,1999:blog-8139646807168575917.post-40183081938383156022009-01-11T23:40:00.000-08:002009-01-12T01:36:32.183-08:00Ketupat Sotong<div align="center"><u>Ketupat Sotong (squid with glutinous rice)</u></div><div align="center"><br /></div><img id="BLOGGER_PHOTO_ID_5290312780704724594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 249px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuaUAxH8hBzZQN2mQHz1B2069mU1VBpzRklaZ0YfaA9Jp6b300-18DtZ-oEFBYjCT6y2p3XtBVJclegubkR3Al_C8RSabXIFotwtAkC2THGlrO3KGZFtcWC7R_oCWAIDlvY70ADkoh1ax/s320/sotong.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5290312659982062578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJG8zuMsFG2QLjgBs7pjtGM8gQTbfoKAEGixtdUf8ciS7lF8in4Uqy1u02r0cTgoCtKTrZZmUz6NZt_uZ00E1gMaN2NtgaCZ_cblK4Zz-t4XUfrFLaycVwxvcYB0fDO5t6mMg3W1x48-X/s320/wira5.jpg" border="0" /><br /><br />Ingredients<br /><br /><br />6 squids<br />1 cup glutinous rice<br />750ml coconut milk<br />2 pcs gula melaka (brown sugar)<br />1 pcs pandan leaf<br /><br /><br />Preparation Method<br />1. immerse glutinous rice with 250ml coconut milk for 1 hour<br />2. fill in squid with the glutinous rice. Use lide (vein of coconut ) to hold squid head<br />3. Put the squid in pot<br />4. Put other ingredient such as coconut milk, brown sugar, pandan leaf<br />5. Simmer until glutinous rice cookconanhttp://www.blogger.com/profile/14835021169566307424noreply@blogger.com0tag:blogger.com,1999:blog-8139646807168575917.post-27333013644400891762009-01-11T23:13:00.000-08:002009-01-11T23:40:31.022-08:00Singgang Ikan Tongkol<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YEsyasF0g9xYicMIariQQxBe6N38wcsgY91ckDIedvtDiuvYRWEmnIlBkWV4T8gBli8PPdAejko9LC6X4XfFE_W3c5ViLHiM1v51FD_DaKxmTZok0Zew8DX2g6949qYs85JgiYNCik_o/s1600-h/SinggangIkanTongkol1.jpg"><img id="BLOGGER_PHOTO_ID_5290308804145019650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YEsyasF0g9xYicMIariQQxBe6N38wcsgY91ckDIedvtDiuvYRWEmnIlBkWV4T8gBli8PPdAejko9LC6X4XfFE_W3c5ViLHiM1v51FD_DaKxmTZok0Zew8DX2g6949qYs85JgiYNCik_o/s320/SinggangIkanTongkol1.jpg" border="0" /></a><br /><div align="center"><u>Singgang Ikan Tongkol (Tuna Stew)</u> </div><br /><div align="center">This recipe originaly from my hometown, kelantan. Kelantan is a state of malaysia... Kelantan is positioned in the north-east of Peninsular Malaysia. It is bordered by Narathiwat Province of Thailand to the north, Terengganu to the south-east, Perak to the west, and Pahang to the south. To the north-east of Kelantan is the South China Sea.<br /><br />The Kelantanese cuisine, heavily influenced by Thai cuisine, is quite popular among Malaysians.<br />The use of sugar is a must in every Kelantanese kitchen, and thus most Kelantanese dishes are sweet...but for this i didn't add any sugar yea... my next time i will post other kelantan's recipe which sugar is a must..stay tune ...<br /><br /><br /><br />Ingredients<br /><br />1 Ikan Tongkol (Tuna) - cut into 4/5 slices<br />3 scallot - cut in pieces<br />3 garlic - cut in pieces<br />lengkuas (galangal ) - cut in pieces<br />5 pcs asam gelugor (garcinia )<br />1 pcs chili paddy (small and hot chili)<br />750ml water<br />a pinch of salt<br /><br /><br />Preparation Method<br />mix all ingredients in a pot and simmer until fish cook</div>conanhttp://www.blogger.com/profile/14835021169566307424noreply@blogger.com0tag:blogger.com,1999:blog-8139646807168575917.post-59992751075109675282009-01-11T23:01:00.000-08:002009-01-11T23:13:32.998-08:00:: My Temurun Recipe Blog is Born ::<span style="font-family:arial;">This blog is born because of my interest in cooking, eat, food and etc. yes i like to cook. not just cook also anything that relate to food... yes u r right.. i like to eat... u think i fat ... mmm ... i not really fat i guess.. but people alway say i'm fat .... i use M size.. it't not consider fat yet rite... haha... dun care wat people ... i want to be myself .... who care!! me is myself... u are yourself ..... this is my interest ... my hobby .. i like to eat because when i eat i find myself more relax.. especially when i take chocolate ... huhu ..my favorite .... </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">ok lah..don't to waste my save talk a lot about myself as this blog is for recipe not about myself</span>conanhttp://www.blogger.com/profile/14835021169566307424noreply@blogger.com0