Yesterday we all break our fast with a feast heheh....i'm mean suddenly i got all excited making dinner to break our fast and at the time it was only 1pm (told you i got too excited) i usually start cooking around 4pm-5pm ...anyway as i dived in my fridge to find something good to eat i found my long lost ribs in my freezer (well not that long but i WAS supposed to cook it during the Merdeka Day but i forgot :D ) and then the rest is history...
I defrost my ribs marinate it and then bake it for at least 11/2 hours...emmemm~ and it was delish we ate it so fast in the end of the day we all looked barbaric my son said 'mommy, papa look like ghost and you too' (coz our mouth are all covered with the BBQ sauce, what can i say barbaric plus we're really hungry)i also almost forgot taking pictures of these yummy food...and i also made chinese style fried rice, fish crackers, fried eggs sunny side up and lompat tikam, a steamed dessert originated from Kelantan, my home town. ah~ its not fasting month if there's no lompat tikam in our house, oh and the drinks its Cincau Syrup and Fresh Coconut drink, oh yeah thats a must have...so that's our break fast meal yesterday simple but very filling..
anyway heres the recipe for my BBQ Baked Ribs
What you need:
1 can of tomato puree
1/4c of brown sugar
a dash of sesame oil
1 sprig of coriender leaves chopped
1/4c chilli sauce
1tbs paprika powder
Salt to taste
a dash of black papper * optional
How you do it...
combine all ingredients and marinate the ribbs for a minimum of 2 hours (the longer the better)
then cover the ribbs with aluminium foil and bake at 200c when you reach the 11/2hrs reduce heat to 180c, take off the foil and continue baking for another 1/2an hour or so or until tender.
This is all i can save for my photo session lol ;)
and the lompat tikam...direct translation is 'jump and stab' how wierd is that? i really have no idea why they named that dessert like that...the tradisional lompat tikam came with 3 separated concogtion but all have some coconut milk in them. but this time around i made this ala kuih talam (or rather in a baking tin)
i would love to post the recipe here but i kindda for got the measurement for lompat tikam ala kuih talam but i'll post here the actual recipe
What you need:
Part A: The Screwpine(pandan) mixture
- 5pcs of screwpine blend with 200ml of water, take the screwpine water
- 500ml diluted Coconut milk
- 250g Rice flour
- a pinch of kapur sirih or soda ash
- a pinch of salt
- green coloring *optional - only if your mixture looks pale
- 1500ml concentrated coconut milk (but i dilute it anyway coz i can't take the richness of the coconut milk)
- 80gm Rice flour (this is to thicken the coconut milk)
- a pinch of salt
part C: Glutinous Rice
- 1c glutinous rice
- 1 c diluted coconut milk
- a bit of red coloring
The Sugar Palm sauce:
- 300g Palm sugar
- 3c water
- 1pc screwpine leave
you can serve it individually put a scoop of each a nd drizzle the palm sugar sauce and enjoy!
this is my version of talam lompat tikam which i forgot the portion of the ingredients....
Now this is how lompat tikam originally look like the picture is not mine borrow it from mudzaffar.blogspot.com ;) jangan marah hehe~