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Lesson learned: Never ask Umi berapa banyak kunyit nak letak..

9th March 2025,

it's Rachel's birthday today, member tengah syok tidur aku pulerk tengah bersantai lepas balun Koko krunch, and masak lauk sahur.


Macam awkward to write after so long I didn't write here, but I think I need a comeback, Raihana has been missing for so so long 😵‍💫! But to tell I've been living my life quite fullest la juga; I learned, I worked, I cooked, I explored places with my family and dated most of my closest friends from university since I graduated. It's already puasa day 8 dah,, and proudly nak flex aku kot yang masak buka skang, bkan mak aku HAHAHAHAH 😎 nasib je la tak snap hari2 sebab tahu2 dah licin but I cooked sizzling, macaroni cheese, sardin kuah tomato cili api, spaghetti masak lemak cili apii kahkah 


Currently it's 1:39 am and I just cooked some lauk bersahur. I think the recipe is quite simple that I want to keep it for my husband later hahahaha. 


Udang Kertas Goreng Kunyit



Sorry la ni snap masa berasap-asap dalam kuali hshshs sekian. 


So first, defrost your udang kertas dulu, perhaps rendam dalam air so it cud mempercepatkan proses untuk the udang to cair. Lepas dah cair, just basuh beberapa kali, orang Jawa kata 'unyel-unyel' dengan tangan, then letak like (1) half tablespoon of kunyit, and (2) 2 teaspoon of salt. Gaulkan. 


Sebenarnya we tadi mak aku cakap 1 tablespoon kunyit turned out benda ni rasa kunyit sangat weh mungkin udang aku yang tak banyak like cuma 1 pinggan klasik Daia je so aku roger korang untuk letak half je okie 😌. Konfiden je Umi. 


Lepas dah gaul tadi udang2 tu dengan kunyit & garam, you take out your chopping board and prep your saute regime; (3) slice halus half bawang merah size besar, 3 ulas bawang putih & 2 hiris halia saiz ibu jari korang dengan like 3mm thick. - so bila ada 2 hiris, means ada 2 kepingan halia yang lebar mcm lebih kurang ibu jari, panjang pun lebih kurang ibu jari and the thickness is 3mm each equivalent 6mm la untuk both tebal. 

Biarkan bawang merah tadi as it is and tumbukkan bawang putih & halia dalam lesung batu. 


Then nak tumis, trust me I'm a good cook, aku anak sulong kot - tuang minyak masak dalam 3 sudu besar (jangan banyak2!). Lepastu, masa nak saute/ tumis tu, masukkan bawang merah dulu sebab bawang merah ni lambat hangus, and sepanjang dia chill dalam minyak masak yang dah panas tu, dia akan keluarkan rasa manissss. So agak2 dia dah ada dua tiga helai dah caramelized (kaler chocolate nak hangus),, baru masukkan bawang putih dengan halia dah tumbuk tadi. 


Gaul sampai naik bau, masukkan udang korang and gaul sampai dia masak! Siap! 









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