All About Cucumbers

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLW9hCPAoITQgX1ZLNJAvi-5qJs3lUyrbt5jHrf_P1SZgrdXixmzvIDWN9koQ4mxBCHTzLpaGTjcN9F_kYVxXWK6ZvAaapCtmZyFBCZhiAMkZ8h0Dtvj8VWnGw96P9Z8yqFGP-85TRYY3I/s1600/cue.jpg" style="font-style: normal; font-weight: normal; "><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713697245275799986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLW9hCPAoITQgX1ZLNJAvi-5qJs3lUyrbt5jHrf_P1SZgrdXixmzvIDWN9koQ4mxBCHTzLpaGTjcN9F_kYVxXWK6ZvAaapCtmZyFBCZhiAMkZ8h0Dtvj8VWnGw96P9Z8yqFGP-85TRYY3I/s320/cue.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 301px; height: 168px;" /></a><b style="font-style: normal; "><span>Saya menulis artikel ini untuk akhbar THE EDGE tidak lama dulu.</span></b><div style="font-style: normal; ">Without cucumber slices, a plate of Nasi Lemak does not look complete. It’s the green skin and pale flesh that compliments the white rice and red sambal or gravy. Its fleshy crispness also gives a different bite compared to the crunchiness of groundnuts and fried anchovies. As Nasi Lemak is odd and unsuitable if served with lettuce or other greens, cucumbers provide the necessary vitamins from vegetables.<br /><br />According to certain studies, the cucumbers eaten with grilled sate reduces the effect of carcinogens which are present in slightly burnt food. With sate, cucumbers add a certain balance to the spices in marinated chicken, beef or mutton. The freshness and crispness also goes well with the rich peanutty gravy accompanying the sate. Besides that, their green colour makes the whole dish look attractive.<br /><br />Cucumbers are always eaten with Sambal Belacan – a hot concoction of pounded chillies and belacan or dried shrimp paste – as it gives a bite compared to other leafy herbs. Its cooling effect also ‘tones’ down the heat in hot chillies found in the sambal.<br /><br />Diced cucumbers also makes a raita (added with plain yoghurt) in Indian cooking. It is a suitable accompaniment for spicy mutton or beef curries and briyanis cooked with herbs like mint and coriander leaves. The rich gravy of curries and heat from various spices in briyanis ‘cools down’ when eaten with cucumbers.<br /><br />Acar or a type of light Malay salad of cucumbers, pineapples and onions tossed in a small amount of vinegar, salt and sugar is a must when serving Nasi Minyak (basmathi rice cooked in saffron, ghee and evaporated milk). The cucumber adds crunchiness to the salad. Apart from that, it also reduces the richness of milk in the cooked rice.<br /><br />For the Malays, cucumbers are a taboo during confinement. This is because cucumbers are believed to have a lot of moisture and will cool down the mother’s body. This will interfere with the production of milk for the baby’s consumption.<br /><br />Cucumber is also an important ingredient in many types of laksa (local rice noodles) like Laksa Johor, Laksa Terengganu (Laksam), Laksa Penang and Laksa Kedah. The fleshy cucumber slices blends well with the rich and spicy gravy and rice noodles. Thus, the cucumber’s importance is not to be taken lightly.<br /><br />Some farmers believe that cucumbers can become bitter if a snake crawls over it. We know that this is untrue. Some types of cucumbers which are small are only 6 cm in length. They are best eaten raw with sambal.<br /><br />To remove the bitterness in cucumbers, first slice off about 1 cm from the stalk end. Then rub vigorously to bring out the white sap. Discard the cut slice and clean the cucumber thoroughly. A type of cucumber which has yellowish-brown skin and much larger than the green kind is also great cooked with fish in tamarind gravy. The flesh absorbs the sourness and remains crisp although boiled for a few minutes.<br /><br />Since cucumbers are very cheap, it is also popular among the people living in small villagers. It is very versatile and can be eaten raw or as a healthy snack.<br /><br />Cucumbers can reduce fever in a short time, also reduce high blood pressure and clean the kidneys. It is also a refreshing drink and if taken with celery and green apples, can become an anti-oxidant for the body.<br /><br /><span><b>Soalan Temubual :</b></span></div><div style="font-weight: normal; "><i>What does being Malaysian mean to you?</i><br />It means being able to live harmoniously with friends from different races like Chinese, Indians, Eurasians, Sikhs and others. Since my mother is Chinese and my father, Javanese, I feel ‘completely at home’ and proud that I have many friends from all walks of life.<br /><br /><i>What is your favourite Malaysian food and why?</i><br />Rojak is my favourite as it has many types of raw vegetables like cucumbers and yam bean, blanched beansprouts, fried tofu - all favourites among the Chinese and Malay. The hot and spicy peanut sauce is typical of Indian heritage and signifies Rojak as an overall, wholesome dish.<br /><br /><i>What is the one thing which makes Malaysia stand out from the world?</i><br />Its cultural richness from the various races living together. Also the heritage of food (including Nyonya), dances (Chinese, Indian, Malay) and clothing. Malaysia has beautiful beaches and lots of interesting crafts. Also a colourful history especially in Melaka (Portuguese and Holland). We still preserve the good values from our ancestors.<br /></div><div style="font-style: normal; font-weight: normal; "><br /></div><div style="font-style: normal; font-weight: normal; ">Credit Foto : kamalmustafa.com</div>

All About Cucumbers

Saya menulis artikel ini untuk akhbar THE EDGE tidak lama dulu. Without cucumber slices, a plate of Nasi Lemak does not look complete. It’s ...

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Rol Kayu Manis

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzpnv7SUdoc9YXpUzEWyUMuY-VvR_v6CMzUNT9F1A4y0NFgqf1RcukMiA4b7UbY0upMQlmevBKk25jOztXTNI2aEWXBfyuEEvOlRDZm9ErOPrvMXZSDegTU55STDW7W0kenawWEoR0yyW/s1600/Rol+Kayu+Manis.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5713020029207594562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzpnv7SUdoc9YXpUzEWyUMuY-VvR_v6CMzUNT9F1A4y0NFgqf1RcukMiA4b7UbY0upMQlmevBKk25jOztXTNI2aEWXBfyuEEvOlRDZm9ErOPrvMXZSDegTU55STDW7W0kenawWEoR0yyW/s320/Rol+Kayu+Manis.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 213px; height: 320px;" /></a><div><span style="font-size: 100%; ">250 g tepung gandum, diayak</span></div>1 camb pelembut roti<br />½ camt garam<br />11 g yis segera<br />90 ml susu suam<br />50 g mentega, dicairkan<br />1 biji telur, dipukul<br />50 g gula kastor<br /><br />Inti<br />50 g mentega, dicairkan<br />50 g gula perang<br />125 g kismis<br />1 camt serbuk kayu manis<br /><br />Glis<br />3 camb gula kastor<br />3 camb air<br /><br />Cara membuat<br />1. Satukan tepung, pelembut roti dan garam di dalam mangkuk besar.<br />2. Masukkan gula dan yis, gaul sebati.<br />3. Campurkan semua bahan lain.<br />4. Uli di atas papan pencanai yang ditaburi tepung selama 10 minit.<br />5. Bila doh licin dan menganjal, tutup dengan tuala lembap.<br />6. Biar di tempat hangat selama 2 jam atau hingga naik dua kali ganda saiz asal.<br />7. Uli semula selama 2 minit.<br />8. Canai menjadi selebar 30 x 23 cm.<br />9. Sapu mentega cair dan taburkan gula, kismis dan serbuk kayu manis.<br />10. Gulung dan potong menjadi 9 keping.<br />11. Susun di dalam tin empatsegi 18 cm yang telah dilengser dengan lemak sayuran.<br />12. Tutup dan biar di tempat hangat selama 30 minit atau hingga kembang.<br />13. Bakar pada 200 C selama 20-25 minit atau hingga keperangan.<br />14. Jerang gula dan air hingga mendidih. Biar mendidih 2 minit.<br />15. Sebaik saja ban dikeluarkan, sapu dengan air gula.<br />16. Ubah ke atas redai supaya sejuk.

Rol Kayu Manis

250 g tepung gandum, diayak 1 camb pelembut roti ½ camt garam 11 g yis segera 90 ml susu suam 50 g mentega, dicairkan 1 biji telur, dipukul ...

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Sembang Buku

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwtwIHfcizWwmIng5TuD6ouuKtcq32x0DTs6ytVqeeC1Ed1fU0W2q73s03fnpKfyEM8_7JDydcWCqaP5k_IaOxrWn53bGVmkYR86qnI5oPpKIrqec7EMxEpDZRltIIEeB5cnnLPTVqV3k/s1600/sm.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5709315503594556738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwtwIHfcizWwmIng5TuD6ouuKtcq32x0DTs6ytVqeeC1Ed1fU0W2q73s03fnpKfyEM8_7JDydcWCqaP5k_IaOxrWn53bGVmkYR86qnI5oPpKIrqec7EMxEpDZRltIIEeB5cnnLPTVqV3k/s320/sm.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 242px;" /></a>

Sembang Buku

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KUIH SIPUT

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTnNqdPXEZL7Fka4YEAVwjJCHnjHqxWnBY_eCCIfkvTlZf8EORJmT4_FrzLHkbNYiLa_T3gohVI6RlWvTN6Vl9fc_Z4LUXh4DWcsDAHo9_2Pww1w5qDM3lBFQV2kBFqlIQkuuRZnQ3AEh9/s1600/ks.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5706942626739659634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTnNqdPXEZL7Fka4YEAVwjJCHnjHqxWnBY_eCCIfkvTlZf8EORJmT4_FrzLHkbNYiLa_T3gohVI6RlWvTN6Vl9fc_Z4LUXh4DWcsDAHo9_2Pww1w5qDM3lBFQV2kBFqlIQkuuRZnQ3AEh9/s320/ks.jpg" style="cursor: hand; cursor: pointer; float: left; height: 238px; margin: 0 10px 10px 0; width: 320px;" /></a>600 gm tepung gandum<br /> Garam secukup rasa<br /> 160 gm marjerin<br /> 20 gm lemak sayuran<br /> 1 biji telur<br /> 200-220 ml air<br /> Minyak masak<br /> <br /> Cara membuatnya<br /> 1. Ayak tepung bersama garam.<br /> 2. Gaulkan marjerin dan lemak sayuran dengan tepung.<br /> 3. Bila sebati, masukkan telur dan sedikit demi sedikit air.<br /> 4. Uli menjadi doh yang lembut.<br /> 5. Ambil sedikit, tekan di atas acuan hingga nipis.<br /> 6. Kemudian gulung seperti menjadi bentuk siput.<br /> 7. Goreng di dalam minyak panas hingga keemasan.<br /> 8. Angkat dan sejatkan. Bila sejuk, simpan di dalam bekas kedap udara.

KUIH SIPUT

600 gm tepung gandum Garam secukup rasa 160 gm marjerin 20 gm lemak sayuran 1 biji telur 200-220 ml air Minyak masak Cara membuatnya...

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Sepetang di Auditorium Karangkraf Mall

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7Sh-0IyOIxKznpUinhO3B16u3En9k_BarU1eSsPwMQDdpor1h2ZFnpFkOIcyLbKDVl0qv2hSBFfQW2tiMJf5D4XnX8yAx1sT9YQuHQzH-JKGsTCB4w8yeJC8dBUtDolsdKZPkUtD5E1I/s1600/sb3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704779907161945394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7Sh-0IyOIxKznpUinhO3B16u3En9k_BarU1eSsPwMQDdpor1h2ZFnpFkOIcyLbKDVl0qv2hSBFfQW2tiMJf5D4XnX8yAx1sT9YQuHQzH-JKGsTCB4w8yeJC8dBUtDolsdKZPkUtD5E1I/s320/sb3.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" /></a><div style="text-align: center;">Sesi diskusi yang memberi pelbagai maklumbalas tentang kebolehan seseorang Selebriti menulis dan apakah implikasinya kepada senario perbukuan tanah air.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQgKzJB8bKBHIetAya8FPJpKUjQw6Semn2hxnKhjnCGBgG-UNzUBJ_xHMqeaJZyHRcZWKagDv7O_Xd3AIHyu5oyrkpBVDSb1ru-8x0dyELSNhOuaRIbuxLDk4mtdvhyCgo-aTigqZXTNm/s1600/sb4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704779917644735490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQgKzJB8bKBHIetAya8FPJpKUjQw6Semn2hxnKhjnCGBgG-UNzUBJ_xHMqeaJZyHRcZWKagDv7O_Xd3AIHyu5oyrkpBVDSb1ru-8x0dyELSNhOuaRIbuxLDk4mtdvhyCgo-aTigqZXTNm/s320/sb4.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" /></a><div style="text-align: center;">Bergambar beramai-ramai setelah tamat sesi 'Sembang Buku'. Dari kiri, Hasreeyati, Sophia (terima kasih kerana merakamkan foto-foto sempena majlis itu), Ahmad Fedtri, Datuk Fadzley, Pn Sri Diah dan Meen Tahrin (editor Media Hiburan).</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoLWyCosFquGeal7FXPAgqEcYKHZUQfdpZGYAl4DhkE4PpbrVi2b79Q6YEEt1oLvXvu5fjNEsv7E4ZU6W06B5ZfIF-u7m1SDFr_7PhrvHkaIZgkmqP4azjB8H6E-Lt_63kBvaYh3XYsjD/s1600/sb2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704779903340664450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBoLWyCosFquGeal7FXPAgqEcYKHZUQfdpZGYAl4DhkE4PpbrVi2b79Q6YEEt1oLvXvu5fjNEsv7E4ZU6W06B5ZfIF-u7m1SDFr_7PhrvHkaIZgkmqP4azjB8H6E-Lt_63kBvaYh3XYsjD/s320/sb2.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" /></a><div style="text-align: center;">Bertukar-tukar pandangan dan meluahkan isi hati tentang topik yang dibincangkan. Sebagai pengacara yang serba boleh, Ahmad Fedtri menceriakan suasana pada petang itu dengan celotehnya yang mencuit hati.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTdtIlKJ_f18UsOCLXVjn9_xGnixjKKsyLI7SX513b6uXWxT6I-4PivHM4WcdFUDO2nvYZg5QZT8GMZytNLDRWL9pkHVlRmFUyMCsp3zkd9Gm4Oz5RaiSZrjVuG3VuBOkjY9yKVfMAsIO/s1600/sb1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5704779901831102386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTdtIlKJ_f18UsOCLXVjn9_xGnixjKKsyLI7SX513b6uXWxT6I-4PivHM4WcdFUDO2nvYZg5QZT8GMZytNLDRWL9pkHVlRmFUyMCsp3zkd9Gm4Oz5RaiSZrjVuG3VuBOkjY9yKVfMAsIO/s320/sb1.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 280px; height: 320px;" /></a><div style="text-align: center;">Saya berkongsi pengalaman selama 20 tahun dalam bidang masakan (sejak 1992 memasuki Pertandingan Memasak anjuran Jelita-Kelloggs) dan 18 tahun bergiat aktif dalam bidang penulisan (novel pertama ARCA IMPIAN terbitan Berita Publishing pada 1994).</div>

Sepetang di Auditorium Karangkraf Mall

Sesi diskusi yang memberi pelbagai maklumbalas tentang kebolehan seseorang Selebriti menulis dan apakah implikasinya kepada senario perbukua...

Read more »