Dendeng, Kuzi & Cucuq

When the clock strikes 12, you start thinking what to cook for Iftar. Sometimes I just feel like heading to the Bazar Ramadhan and get our cooked food there, but they are always not up to my standard. I'm not a picky eater but at times you can tell that the food isn't fresh. Some of my favourite blogs shared great cooking tips and recipes. Blogs like tiffinbiru.com, cooking with marina mustafa and from intan's kitchen gave me heaps of cooking ideas. For today's iftar, I used Azlita's recipe of Dendeng Daging & Marina Mustafa's kuzi but made a few amendments. I am the type of cook who doesn't use a standard measurement. I normally "campak-campak" the ingredients into the pot and cook based on my gut feeling. So, here's the recipe.

Cucur Udang ala Utara (hubby's favourite)

Cucur Udang

Enough flour

2 teaspoon of rice flour

Egg

Sesedap Rasa

Baking powder

Salt

Yellow Colouring

Prawns

Chives

Bean Sprouts

Water for mixing the ingredient

Kuah Kacang

Peanuts

Dried chillies

Tomato sauce

Chilli sauce

Salt

Sugar

Kuzi Ayam & Telur
Chicken

Hard boiled eggs

Rempah Tumis (Aniseed, Cinnamon)

Beriani Powder

Onions

Garlic

Ginger

Tomato Puree

Carrots

Tomato (cut into wedges)

Salt and Sugar

Blend onions, garlic, ginger and beriani powder together.

Heat oil, add the rempah tumis and the blended ingredients. Add chicken and simmer till the chicken is cooked. Add in carrots and tomato puree. Give it a taste, by adding in salt and sugar.

Finally add in the hard boiled eggs and tomato that you have cut into wedges. Let them cook and ready for serving.

Dendeng Daging

Onion - fry & blend

Ginger - fry & blend

Garlic - fry and blend

Dried Chilli - fry and blend

Boil beef until it's tender and fry it. Put it aside.

Fry rempah tumis, add the mixed onion, ginger, garlic and chilli until saute them until they are well cooked.

Add salt, sugar.

Add the fried beef and finally serve it with "bawang goreng"... Yummm...