Sup Tulang Ketuk a.k.a Bonesteak

This is one of the dishes that reminds me of my mom's hometown, Singapore.. We used to eat this dish at the Beach Rd Hawker Centre. Yum.. I made this for dinner as it now became my husband favourite as well. I got the recipe from few aunts and cousins, and in the end with all of different versions in hands I got confused.. which one to follow.. which one is the most delicious... hehe... So, I decided to simply follow one recipe and adjusted it to my taste.. (thank God, it came out good). Here is the recipe (for 2kg):

Tulang kambing / Bonesteak 2kg

Rempah Sup / Soup Powder 5 tablespoons

Tomato sos / Ketchup <>1kg

Cili kering / dried chilli RM1

Bawang besar / Onion 5 (half blend & half cubes)

Bawang merah / shallots half a kg (blend)

Bawang putih / garlic 5 (blend)

Buah tomato /tomatoes 1kg (half blend & half cubes)

Rempah Beefsteak / beefsteak powder 3 tablespoons

Kicap manis / sweet soya sauce 2 tablespoons

What I normally do is, I cook the bonesteak with the soup powder and some ginger the night before. So in the morning all the excess oil and fats will floats, so it's easier to be removed (my husband's task). Then just add in all the ingredients, add sugar and salt to taste. As this recipe is a family recipe, I dont really have the exact measurement for each ingredients..

If you go to the mamak's at the Beach Rd, the bonesteak is very red in colour, as the use red colouring. So if you like, you can add some. If you dont, it will look like this ...

For decorations, you can add fried potato and shredded 'kobis'. For the remaining gravy, you can store in thye fridge for the next day, and add any type of mee in.

p/s: If you go to the Beach Rd Hawker Center, try Nasi Padang Seema and the sugar cane juice.. yum.....

Ammar's 1st Birthday Dinner

We had our family (my husband's side) come over for a simple dinner that night (July 29th). I prepared some simple dishes, and I started cooking in the morning then on and off, continued whenever the kids were busy playing or watching tv (when they forgot abt me). I consult my cooking expert a.k.a the head chef.. my mother by the phone the day b4...

So here are the dishes I prepared, my version of Ikan Siakap tiga

rasa and ikan bawal putih(ponfret) asam pedas, bok choi a.k.a sawi jepun (as my mom call it), urap pegaga (Johor style, yes... I'm a Johorean), sup tulang and udang geragau goreng (you can only get this prawn, fresh not dried, in Malacca, as far as I know ..).

For those who wants to try the urap pegaga, here's the recipe:

*ulam pegaga with roots

*Fresh red chilies

*dried prawn/anchovies ( i used dried prawn)
*shallots/onions
*garlic
*fresh grated coconut

• Blend all the ingredients except the coconut.


• Cook on a medium heat, add the coconut and salt.
  
• You hv to keep stir it around until the coconut dried up a little bit, actually the wetness or dryness is up to u. I dont really like the coconut to be too dry.. so it's up to u really. turn off the heat and remove it into a bowl.


• Cut the pegaga and just toss it in the coconut.
  

Recipe for 'fried udang geragau':

Actually it's really up to you how you want the udang geragau to be done. For me, one of the way that I like is:

onion/shallots, spring onions, chopped cili padi/ red chilli, egg, udang geragau.

Combine everything in a bowl, put in the udang last, add salt and pepper to taste. Fry them.

That night, my eldest son kept making excuses for wanting to open his lil bro's presents (it's getting late, he's going to sleep soon.. hehe..), at that moment I realised that he IS getting bigger and smarter.. hehe.. As for the birthday boy, he had fun that night, playing with his cousins and his new toys ( thanks to his aunts & uncles)... he went to bed around 1.30am that night .

On Saturday, we had our family (JB side) gathering at my parent's for Ammar's bday.. This time we had tea, so my mum and I decided to prepare 'bihun soto' (basically it's chicken bihun sup with bergedel, beansprout, spring onion, cilantro andf ried shallots... yummy), my sister made 'dadih' and 'pengat labu' and some orange cupcakes with cream cheese frosting I made the day before.

For the kids, we fried chicken nuggets, onion rings, keropok lekor and fries. I did bake my fav bread again, but this time I used my new rectangle pound cake mould. Nowadays, as the kids eats more than they used to, I hv to bake the bread (1/2) recipe twice a week..

The cake was beautiful (thanks to my sister), and my mother told me that while we were singing birthday song to Ammar, instead of saying 'Hppy Birthday to Ammar' he said slowly 'Happy Birthday to Adam'.. hehe... why I'm not suprised... Ammar got a bicycle from his grandpa and today, I caught him standing on the bike while both hands holding the armrest of the sofa... Kids... scarry...

On the evening the day before (Friday), my husband took the kids and my kid brother to Danga Bay. There was nobody else around, so they make full use of the place. The kids enjoyed the trip so much esp my eldest, that when it's time to go home, my husband had to carry him away from the place (he cried, of course..).

My weekly Bread

I've been baking this bread since few months ago and it's becomes my weekly bread now... but, actually the bread normally lasts for 2 days top.. hehe... would like to share w anyone interested... (btw, thanks sis for the recipe..)

700g High Protein Flour

50g shortening

200g lukewarm water

200g evaporated milk

100g caster sugar

1 teaspoon salt

11g instant yeast

2 large eggs

• Sift flour into a mixing bowl. Add in yeast, sugar, salt and eggs. On the mixer.


• Pour in the milk and water a bit a time till just mixed ( i used fresh milk instead).


• Add in shortening and continue kneading till it become soft and smooth. Add more water if needed.
  
• Make into 1 big ball and leave to prove till double in size.


• Punch down the dough. Make into smaller balls and arrange in greased pan and leave to prove again.


• Bake in 180 for 20-30 min.

------> I use my breadmaker for kneading (just put everything and on the machine, add the shortening after the dough is just mixed) and bake in my small oven, less the mess... the bread in the pic was 1/2 the recipe, it's best eaten while hot/warm, so normally I bake 1/2 the recipe and store the other half in the freezer, for later...