aaah! Ada Adunan Aneka Recipe

ietnamese Aromatic Lamb Chops

2011-01-07T04:13:00.000-08:00

Ingredients

15 (3 ounce) lamb loin chops (1-inch thick)
2 cloves garlic, sliced
1 teaspoon garlic powder, or to taste
1 pinch chili powder
2 tablespoons white sugar
freshly ground black pepper to taste
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
2 lime wedges
2 lemon wedges

Directions

Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

Resepi Kuih Lapis Sarawak

2010-10-09T10:02:00.000-07:00

www.deliciousasianfood.com

September 27th, 2007

Kuih Lapis has got to rank probably one of my favourite cakes. Also known as Layered Cake, Kuih Lapis is said to have originated from Indonesia and it is quite a labourious cake to bake as it involves baking the cake layer by layer. The layer is usually paper thin and it can be quite fun peeling it off layer by layer to eat them. This cake is also quite sweet and it is best sliced thinly across the layers and consumed in small portions. Somehow, eating them in big slices does not give the kind of pleasure when you eat them in thin slices whilst admiring the layers.

My mother-in-law learnt this recipe from an Indonesian many years back and she bakes this cake annually. Though you might say that I am partial, I must say that her Kuih Lapis is the best I’ve eaten so far. Try out the recipe for Kuih Lapis here. It’s worth the work!

This is my mother-in-law’s recipe for Kuih Lapis

Ingredients

(A)

350 grammes butter
½ tin condensed milk
1 teaspoon full mixed spice
1 teaspoon golden syrup
1 teaspoon vanilla essense
2 teaspoon rum or brandy
1 tablespoon almond or cashew nut powder

(B)

18 egg yolks (cold)
3 egg whites (cold)
100 grammes flour
180 grammes sugar
1 tablespoon ovalette
25 ml cold water

Method

Beat (A) till light.

Beat (B) using low speed before gradually increasing speed and beat till stiff .

Fold (A) mixture into the (B) mixture and then grill layer by layer till finished. The grill must be hot and the procedure must be fast. When done, place cake into oven temperature no. 4 or 350 degrees Fahrenheit for 5 minutes.

Recipe Van Houten Chocolate Cake

2010-10-09T10:01:00.000-07:00

www.deliciousasianfood.com July 3rd, 2010

Van Houten Chocolate cake, anyone? If you are looking for a tried and tested recipe for chocolate cake, you might want to try this out. This chocolate cake recipe is actually modified from the scroll cake recipe. Medium moist, light and buttery, it makes you want to have another piece once you’ve eaten one. Van Houten Cocoa Powder is used in this recipe. If you can’t find it, you might also want to try the Tudor brand. As for butter, we use Golden Churn brand. SCS butter is also a good substitute.

To prevent sticking, ensure that the baking pan is well greased with butter followed by dusting with flour. Cool the cake over a rack before storing.

Oh, in case you were wondering, the Van Houten Chocolate Cake is on the foreground. The other pieces of cakes are the famous Sarawak Layer Cake (Kuih Lapis Sarawak). Looks good, don’t they?

Tips ; How long can you freeze food?

2010-10-05T17:28:00.000-07:00

How long can you freeze food?
By Lori Bongiorno
Posted Tue Sep 21, 2010 10:54am PDT
Related topics: Food and Drink, How-To
More from The Conscious Consumer blog

When it comes to preparing healthy meals at home, don't underestimate the value of your freezer. A well-stocked freezer can save you a trip to the store when you're pressed for time, which could mean the difference between making dinner and ordering in. It also lets you save meals that you prepare in big batches ahead of time, take advantage of discounts at the grocery store, and keep food that might otherwise go to waste.

(Photo: Derek E. Rothchild /
Getty Images)



Freezing is also an easy way to preserve local, in-season, fruits, and veggies that you buy at farmers markets or grow in your garden. If you want to eat delicious tomatoes in the dead of winter, for example, but are intimidated by canning, freezing is worth considering.

But just how long will that casserole or whole chicken last in the freezer? According to the Food Safety and Inspection Service, food stored in a freezer set at 0 degrees Fahrenheit will stay safe indefinitely. But that doesn't mean the taste and texture will remain the same.

Here is a guide to how long you can freeze foods before you sacrifice quality. Keep in mind that quality does deteriorate the longer food sits in your freezer, so aim to defrost sooner rather than later.

    * Bacon: 1 to 2 months
    * Breads: 2 to 3 months
    * Casseroles: 2 to 3 months
    * Cooked beef and pork: 2 to 3 months
    * Cooked poultry: 4 months
    * Cookie dough: 3 months
    * Fruit: 8 to 12 months
    * Frozen dinners: 3 to 4 months
    * Hot dogs: 1 to 2 months
    * Lunch meats: 1 to 2 months
    * Sausage: 1 to 2 months
    * Soups and stews: 2 to 3 months
    * Uncooked chicken (parts): 9 months
    * Uncooked chicken (whole): 1 year
    * Uncooked steaks, chops, or roasts: 4 to 12 months
    * Uncooked ground meat: 3 to 4 months
    * Vegetables: 8 to 12 months

Basic tips for freezing food:

    * Freeze foods as close to purchase (or harvest if you have a garden) as possible. The fresher food is when you freeze it, the better the quality when you defrost it.
    * While most foods can be frozen, there are some foods you should keep out of the freezer. Don't freeze canned foods or eggs in shells (which can crack and allow bacteria to enter). Technically you can freeze mayonnaise, cream sauce, and lettuce, but the quality takes a big hit. Here's a list of foods that don't freeze well with details on their condition after thawing.
    * Cool cooked foods down before freezing so they freeze faster, which helps preserve quality.
    * Packaging matters and varies depending on what you're freezing. If you choose glass over plastic containers, wrap, or bags, you'll need to make sure it's tempered so it doesn't break.
    * You can freeze meat in its original packaging, but if you want to store it for long periods of time, add an additional layer of packaging, such as plastic wrap or bags.
    * It's always a good idea to label items so you know what they are and how long they've been in the freezer.
    * Resist the temptation to defrost foods on your countertop. The three safest ways to thaw foods are in your fridge, in cold water, and in the microwave.

How to freeze fresh produce:

    * The key to freezing fresh fruit is to spread out the cleaned, dried, and prepared (cut up) pieces of fruit on cookie sheets. Once the individual pieces of fruit are frozen, you can combine and put in freezer bags. Some people prefer to pack fruits in sugar or sugar syrup to help preserve texture and flavor. The National Center for Home Food Preservation has tips on how to freeze specific fruits such as strawberries, tomatoes, peaches, and many more.
    * Vegetables usually need to be blanched (boiled or steamed for a short time) before freezing to maintain flavor, color, and texture. Blanching times vary depending on the vegetable. The National Center for Home Food Preservation has a chart with blanching times for everything from corn to collard greens and simple instructions for how to freeze a large variety of vegetables.

Who do not know French fries?

2010-09-28T00:53:00.000-07:00

Who do not know French fries? This food is so popular throughout the world either for meal or for snack that a lot of people list it as their favorite food. Related with the popularity, you can easily find it in many restaurants or cafe. However, for me myself, I would rather make this snack at home since it is cheaper and healthier. What about you? Are you going to follow me? Making French fries is quite easy. I am sure you will not find any significant difficulty.
In making fries, you need to prepare potatoes, water, oil, salt and flour. You can use two or three potatoes as you like. For the measurement of the water oil, salt and flour, you can simply adjust them with the amount of the potato you are going to fry.
Now, you need to peel the potatoes and cut them down in French fries size. You can cut them as big as or as small as you like, but I suggest you to slice them for about two or three inches long and 1/2 inch wide. This is the most suitable size to make your fries crispy and delicious.
Then, take a large bowl and fill it with water and two table spoon of salt. Soak the sliced potatoes to the salt water and let it there for about fifteen minutes. While you are soaking the potato, you can prepare the fryer. Take your fry pan or deep fryer and fill some cooking oil. Heat the oil until it bubbles. This is the sign that the oil is hot enough and ready to fry the potato slices.
Then, remove the fries from the bowl and remove the excessive salt water. Then, take a Ziploc bag and pour a cup of flour. Add the potato to the bag and shake the bag so that the fries are completely covered by the flour. Now, you can add the French fries to the hot oil and cook it for about four to six minutes. Make sure to check it. When the fries are crispy in attractive golden color, your fries are ready to be taken out from the fryer.
Now you can serve the fries for your friends and family members. You can also provide tomato or chili sauce. Providing some pepper is also a good idea. Enjoy your fries.

Washing dishes after cooking often becomes very annoying for some people. However, by providing the right sink in your kitchen, you can always find easiness in washing dishes and cooking tools. There are a lot of models that you can easily find in the market, such as granite kitchen sinks and apron front sink. You can always find them along with discount kitchen sinks that could be best preferences for people with limited budget.

COOK MEAT Bombay DIELLA

2010-09-02T04:24:00.001-07:00

Source: Diella

The materials:

    * 500gm beef, boiled with a little salt, a small cut and diperapkan with sweet chili sauce giling and for one hour
    * Meat that has been marinated and then fried with oil and then added beef broth mixture and also the materials under
    * Enter
      2 large onion, sliced
      3 stalks green pepper, sliced center
      2 stalks lemon grass, bruised
      5 stalks curry leaves, in-dilurutkan
      2 pieces lime, squeezed take airnyer
    *

      Cover pan and allow to dry a little broth. Place two tomato seeds that were halved.Nice

RESEPI DAGING MASAK BOMBAY DIELLA @ ADILLA :)

2010-09-02T04:21:00.000-07:00

Sumber: Diella

Bahan-bahannya:

500gm daging, direbus dengan sedikit garam, dipotong kecil dan diperapkan dengan cili giling dan kicap manis untuk 1 jam
Daging yang telah diperap kemudian digoreng dengan minyak dan kemudian dimasukkan air rebusan daging tadi dan juga bahan-bahan dibawah
Masukkan
2 biji bawang besar, dihiris
3 batang lada hijau, dibelah tengah
2 batang serai, dititik
5 batang daun kari, dilurutkan ke dlm
2 biji limau nipis, diperah ambil airnyer
Tutup periuk dan biarkan hingga kuahnya kering sedikit. Letakk

Pudding Strawberry recipe

2010-08-31T19:34:00.000-07:00

Agar 2

Ingredients:

Bottom layer:

500 ml milk
5 grams of powdered agar-agar
125 grams sugar
1 teaspoon strawberry essence
A few drops of red dye

Layer on:
300 ml water
3 grams of powdered agar-agar
75 grams sugar
A few drops of red dye
Enough strawberry fruit - sliced thin / sliced / leave one by one, like

Way of preparation:

Combine ingredients in a pot under the bed. Heat while stirred gently until it boils. Then pour into a tray or cocktail cup (just half the height of the tray or cup). Let cool and solidify.

After pudding manjadi solid, arrange strawberries on the whole surface. Set aside briefly.

Combine above ingredients except strawberry layer in a pot. Heat while stirred gently until it boils. Then pour into the pan or just a cocktail cup. Let cool and solidify. Can be cooled in the fridge if you like.

Resepi Puding Agar-agar Strawberi

2010-08-31T19:30:00.000-07:00

Bahan-bahan:

Lapisan bawah:

500 ml susu cair
5 gram serbuk agar-agar
125 gram gula pasir
1 sudu teh esen strawberi
Beberapa titik pewarna merah

Lapisan atas:
300 ml air
3 gram serbuk agar-agar
75 gram gula pasir
Beberapa titik pewarna merah
Buah strawberry secukupnya – dihiris nipis / dibelah dua / biarkan sebiji-sebiji mengikut suka

Cara Penyediaan:

Satukan bahan-bahan lapisan bawah dalam satu periuk. Panaskan sambil dikacau perlahan-lahan sehingga mendidih. Kemudian tuangkan ke dalam loyang atau cawan koktail (cukup separuh ketinggian loyang atau cawan). Biarkan sejuk dan memejal.

Setelah puding manjadi pejal, susun buah strawberi pada keseluruhan permukaan atas. Ketepikan seketika.

Satukan bahan-bahan lapisan atas selain buah strawberi dalam satu periuk. Panaskan sambil dikacau perlahan-lahan sehingga mendidih. Kemudian tuangkan ke atas loyang atau cawan koktail tadi. Biarkan sejuk dan memejal. Boleh disejukkan ke dalam peti ais jika suka.

10 Raya Malay Cake Recipes: Traditional Recipes Bahulu

2010-08-31T19:28:00.000-07:00

Ingredients:

10 eggs
600 gm flour
300 gm sugar
Way of preparation:

Beat eggs and sugar until fluffy. Mix a little flour
with a small bowl of egg mixture. Make sure not too thick and
too dilute. Preheat oven and when using the kitchen
traditional coal fire place in the top and bottom of the pot. Pour
mixture into the mold, but not too full. Bake until
bahulu golden

10 Resepi Kuih Raya Melayu : Resepi Bahulu Tradisional

2010-08-31T19:23:00.000-07:00

Bahan-bahan:

10 biji telur
600 gm tepung
300 gm gula
Cara Penyediaan:

Pukul telur dan gula sehingga kembang. Campurkan sedikit tepung
dengan semangkuk kecil adunan telur. Pastikan jangan terlalu pekat dan
terlalu cair. Panaskan acuan dan jika menggunakan kaedah dapur
tradisional, letakkan bara api di atas dan bawah periuk. Tuangkan
adunan ke dalam acuan tetapi jangan terlalu penuh. Bakar sehingga
bahulu kuning keemasan.

Special sprouts recipes kerabu

2010-08-19T21:03:00.000-07:00

Ingredients (4 people)

A packet of bean sprouts (if Kat 50sen in MSIA)

3 red onions (sliced)
7 chilli padi (sliced)
Inch shrimp paste (toasted)
A little dried shrimp (soak first)
1 teaspoon black pepper seeds
2 tablespoons water extraction lemon / lime
1 tbsp rustle
& Sugar Salt to taste

Ways
1.Taugeh/pucuk nails should dicelur first. Do the old shares, will soft it.
2.Kemudian drain the water. Set aside a bit.
3.Hiris & fine onion chili padi.
4.Tumbuk dried shrimps, shrimp paste, black pepper and if you want to add some spicy chilli padi. Pounded until fine.
5.Masukkan bahan2's been pounded earlier in the bean sprouts / shoots nails. Mix well.
6.Masukkan rustle. Mix well again, Do not let the rustle lumpy.
7.Akhir once enter the water using lemon / lime, salt, sugar &. Ready to eat with hot rice.

Resepi kerabu Taugeh Special

2010-08-19T20:59:00.000-07:00

Bahan-bahan ( 4 orang )

Sebungkus taugeh (dlm 50sen kalau kat msia)

3 ulas bawang merah (dihiris)
7 biji cili padi (dihiris)
Seinci belacan (dibakar)
Sedikit udang kering (rendam dulu)
1 sudu teh lada hitam biji
2 sudu makan air perahan lemon/limau
1 sudu makan kerisik
Garam & gula secukup rasa

Cara-cara
1.Taugeh/pucuk paku hendaklah dicelur terlebih dahulu. Jgn lama sgt, nanti lembik pulak.
2.Kemudian toskan airnya. Ketepikan dulu.
3.Hiris halus bawang merah & cili padi.
4.Tumbuk udang kering, belacan, lada hitam dan kalau nak pedas tambah sedikit cili padi. Tumbuk sampai lumat.
5.Masukkan bahan2 yg telah ditumbuk tadi ke dalam taugeh/pucuk paku. Gaul rata.
6.Masukkan kerisik. Gaul rata lagi, jgn biarkan kerisik berketul.
7.Akhir sekali masukkan air perahan lemon/limau, garam & gula. Sedia untuk dimakan dgn nasi panas.

Peach Cobbler- Paula's Home Cooking Ingredients * 4 cups peeled, sliced peaches * 2 cups sugar, divided * 1/2 cup water * 8 tablespoons butter * 1 1/2 cups self-rising flour * 1 1/2 cups milk * Ground cinnamon, optional Directions Preheat oven to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat. Put the butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

2010-08-16T21:46:00.001-07:00

Ingredients

4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Scalloped Potato Gratin - www.foodnetwork.com

2010-08-16T21:43:00.001-07:00

Ingredients

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Directions

Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Recipe Chicken Parmesan - Top recipe - www.foodnetwork.com

2010-08-16T21:41:00.000-07:00

Ingredients

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.

When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Baked Macaroni and Cheese - www.foodnetwork.com

2010-08-16T21:36:00.000-07:00

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:

3 tablespoons butter
1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

Recipe - Chipotle-Mango BBQ Chicken

2010-08-16T21:33:00.001-07:00

Ingredients

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 tablespoons unseasoned rice wine vinegar
4 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon canola oil, plus extra for grill
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

Directions

Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.
www.foodnetwork.com

Sugarcane-Skewered Shrimp with Chile-Cilantro Rub

2010-08-16T21:30:00.000-07:00

Ingredients

Marinade:

1 bunch cilantro, chopped coarsely
1 habanero chile, chopped
4 shallots, chopped
2 lemons, zested
2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
1 cup coconut milk
1/4 cup soy sauce
1/4 vegetable oil
16 jumbo shrimp, cleaned, deveined
8 sugarcane skewers
Marinade
1/4 bunch cilantro leaves, as garnish

Directions

Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.
Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.
Serve with a drizzle of the reserved marinade and cilantro, as garnish.
#/www.foodnetwork.com

Koleksi Resepi Ramadhan - Masakan ala Kampung

2010-08-11T22:26:00.000-07:00

1. Asam Pedas Ikan Pari

2. Ayam Kepak Masak Minyak Bijan

3. Kerabu Mangga Muda

4. Udang Dan Asparagus
5. Mee Ketam
6. Puding Roti

7. Ikan Pindang Serani

8. Bubur Lambuk

9. Puding Karemel Buah Peach

10. Gulai Tempoyak
11. Telur Kukus Air Ala Cina
12. Sayur Kangkong
13. Buncis Dengan Hati

14. Siakap Sos Tiram

15. Udang Masak Lemak Nenas

16. Chicken Chop

17. Tomyam Campur
18. Siakap Steam
19. Ayam Goreng Air Kelapa (Style Indon)
20. Hot Plate Toufu

21. Kari Ikan Masin

22. Nasi Ayam

23. Nasi Dagang

24. Telur Bungkus
25. Peria Dan Ikan
26. Ketam Goreng Taucu
27. Botok-Botok Ikan
28. Ikan Bakar Sumbat
29. Ikan Sumbat Istimewa
30. Ikan Tiga Rasa

31. Ikan Cencaru Goreng Bercili

32. Soto Ayam

33. Mee Bandung

34. Ikan Kerapu Goreng ala Katonis
35. Kurma Kambing/Daging/Ayam

Bacalah al-Quran : walau tiga ayat :)

Asam Pedas Ikan Pari

1/2 kg ikan pari (boleh di gantikan dgn ikan lain)
5 tangkai daun kesum
1 kuntum bunga kantan di hiris
2 biji tomato di belah dua
4 biji kacang bendi
asam jawa secukupnya garam dan gula
minyak untuk menumis

Bahan Untuk Di Tumbuk
13 tangkai cili kering - jika suka pedas tambah lagi
9 ulas bawang kecil
5 ulas bawang putih
1 inci halia
1 inci kunyit
1 inci lengkuas
sedikit belacan - boleh di bakar dulu jika suka
1-3 batang serai di titik

Caranya
1. Ikan di potong dan di bersihkan.
2. Panaskan minyak dan tumis bahan yang di tumbuk. Goreng hingga wangi.
3. Masukkan daun kesum, bunga kantan, serai, air asam jawa dan air secukupnya. Biarkan mendidih.
4. Masukkan ikan dan garam serta sedikit gula secukup ras. Biarkan mendidih.
5. Kemudian masukan tomoto dan kacang bendi.

***Tips****
1. Selain daun kesum atau bunga kantan, letakkan beberapa helai daun kari pun boleh mewangikan masakan.
2. Menambahkan sesudu kecil halba juga boleh menambah perisa asam pedas anda.

Ayam Kepak Masak Minyak Bijan

Bahan-Bahan :
Beberapa ketul kepak ayam/drumstick ke apa2 lah
Sesame oil/Minyak bijan
3 sudu madu
Serbuk lada hitam
Fish sauce/Sos ikan
Bawang putih 5 ulas ( Potong nipis2)
Sos tiram

Cara-Cara :
1. Lumurkan ketul2 ayam tu dgn minyak bijan, madu, sos tiram, sos ikan ( jangan banyak sesangat - secukup rase). Campurkan bawang putih yang dihiris. Perapkan lbh kurang 1 jam.
2. Sejam kemudian angkat, taburkan serbuk lada hitam (terpulang ikut kepedasan).
3. Panaskan oven, Masukkan dalam oven lbh kurang 30 minit. Setiap 10 minit hendaklah tambah sos ikan terhadap ketul ayam tadi.

Kalau nampak tak cukup masak, lamakan sikit. Kalau nak tambah more accessories pun boleh, cth hirisan bawang besar, daun sup, button mushroom, carrot dll...

Kerabu Mangga Muda

Bahan-Bahan
10 biji mangga muda - dicincang halus memanjang
2 biji kelapa parut - digoreng dan dikisar kasar
200gm kacang tanah - digoreng & ditumbuk kasar
100gm udang kering - dikisar halus
5 ulas bawang merah - dihiris
50gm cili padi - dihiris halus
Secukup rasa gula, sos ikan & garam.

Cara menyediakannya
Masukkan semua bahan-bahan di atas dan gaulkan kesemua sehingga sebati.

Udang Dan Asparagus

Bahan-Bahan:
10 ekor udang besar: dibuang kulit kepala & sesungut saje.
1 ikat sayur asparagus, yang gemuk-gemuk lagi bagus. Di kerat panjang 2 in.
1 tiub tauhu elur (japanese tofu) ada dijual disuper market.
2 ulas bawang putih di cincang halus
Sikit garam & lada sulah
Sedikit minyak untuk menumis dan sedikit minyak bijan.

Caranya:
1. Di dalam minyak yang panas, tumis bawang putih, dah wangi, masukkan udang dan digoreng sambil alih-alihkan selama 1-2 min saje.
2. Kemudian masuk asparagus, kacau lagi 1 min.
3. Kemudian masukkan atu paket tauhu telur tadi dan dikacau cepat2.
4. Bila udang masak taruk garam dan lada sulah dan m. bijan.

Masakan ini dimasak sekejap saja. Udang tak boleh dimasak lama-lama takut keras dan tak sedap nanti.

Mee Ketam

1. Bahan-bahannya
1 kg mee basah
2 ekor ketam - dibuang karapes & dipotong dua sos tomato ] sos cili ] secukup rasa sedikit kicap ]
1 ketul kiub ikan bilis
3 ulas bawang merah
3 ulas bawang putih
serbuk sup adabi @ sup punjut
sayur-sayuran - sawi, karot, pucuk jagung, tomato buah, tauge, bunga kobis,
& kobis (option) minyak untuk menumis
2 -3 cawan air atau ikut suka, kalau nak kuah banyak tambah le air, kemudian tambah lerr bahan-bahannya sebiji telur.

2. Kaedahnya
1. Panaskan minyak
2. Tumis bawang putih & bawang merah yg telah ditumbuk
3. Masukkan air dan ketam kemudian rebus sehingga mendidih
4. Masukkan serbuk sup, sos cili dan sos tomato, kicap, kiub ikan
bilis, garam dan gula secukup rasa, tomato buah
5. Rebus lagi. Rasa kuah kalau dah ok, masukkan telur dan sayur
6. Tauge dan mee dicelur

3. Hidangan
Bubuh mee dalam mangkuk, kemudian letakkan tauge di atasnya kemudian bolehlah
dituangkan kuah panas-panas dan terus dimakan. rasanya macam mee bandung,
tapi kuahnya sedap sebab ada ketam.

Puding Roti

Bahan-Bahannya:
1/2 buku roti
santan dr 1 biji kelapa
gula dan garam secukup rasa

Cara-Caranya:
1. susunkan roti lapis demi lapis dalam loyang. Selepas tuh curahkan
santan kelapa yang dicampurkan dengan gula dan garam ke atas roti tersebut.

2. lepas tuh kukuslah sampai roti dan santan dah sebati..

OPTION :
1. kalau tak nak lapis-lapiskan pun boleh... kita ramas-ramas sampai sebati dengan gula dan santan tu, kalau nak bagi lagi sedap, untuk sebuku roti tu, bolehlah tambahkan 3-4 camca besar margerin.
2. Kemudian, kalau nak bagi menyelerakan dan berkhasiat untuk kanak-kanak (orang dewasa pun suka jugak), kurangkan gula tapi tambah kismis, sedap youuuuu... tapi nak membakar tu makan masa sikit....

Kalau nak hasilnya senang dipotong, (keras sikit), tambahkan roti tapi kurangkan santan... tapi kalau suka yang lembik-lembik (kena makan dengan sudu), lebihkan santan....

Ikan Pindang Serani

Bahan-Bahan:
1/2 cawan minyak masak
100g asam jawa
500g ikan siakap
2 biji cili merah / hijau dibelah dua
garam

Bahan A
3 biji bawang merah
2 ulas bawang putih
3cm kunyit hidup
1.5cm halia
3cm belacan

Cara:
1. Panaskan minyak didalam periuk dan tumis bahan A hingga naik bau.
2. Masukan air asam jawa dan biarkan ia mendidih, kemudian masukan ikan,
cili merah dan garam secukupnya.
3. Biarkan sehingga ikan masak

Bubur Lambuk

Bahan-Bahan
Beras (agak2 jangan terlalu banyak)
Santan [asingkan pati (pekat) & cair]
1/2 sudu teh Halba
Serbuk Lada Hitam
Kentang / karot - didadukan
Udang kering - diblendkan
Halia sebesar ibujari
Bawang Merah
Daun Bawang
Daun Sup
Udang/Ayam/Daging (fresh)
Garam secukup rasa

Cara-Caranya
1. Basuh beras, rebus dengan air biasa dulu bersama Daging hingga separuh kembang dan daging empuk. (U/P : Daging hendaklah dimasak dahulu kerana liat)
2. Kemudian masukkan ayam, kacau diikuti dengan masukkan halba dan halia yang dihiris.
3. Masukkan santan cair dan rebus lagi.
4. Bila nasi dah agak kembang elok, masukkan garam secukup rasa, udang kering, karot, kentang, serbuk lada hitam dan udang serta pati santan. Kacau.
5. Sediakan dapur satu lagi. Goreng bawang merah yang dihiris tadi hingga kekuningan.
6. Angkat bersama-sama sedikit minyak (jangan terlalu banyak nanti berminyak sangat) dan masuk kedalam periok bubur tadi. Masukkan daun bawang /sup yang dihiris. Kacau.

Actually tak banyak beza dengan bubur TANPA SANTAN.

Puding Karemel Buah Peach

Bahan-Bahan :
5 biji telur
1 tin susu cair
1 tin buah peach (diasingkan airnya)
sedikit air suam
1 cawan gula hangus

Cara Membuatnya:
1. Pukul telur hingga sederhana kembang. Masukkan susu dan pukul lagi.
2. Kemudian masukkan air buah peach tadi.
3. Sementara itu, sediakan air gula hangus dalam mangkuk kaca yang boleh dikukus.
4. Tuang telur yang telah dipukul tadi kedalam air gula hangus.
5. Kukus selama 45 minit. Pertengahan kukus, atur buah peach diatasnyer
dan kukus semula hingga masak.

Kuih gunting
600g tepung gandum
1/2 peket rempah kari daging
serbuk cili secukup rasa
garam secukup rasa
1 genggam udang kering
1 ikat daun bawang
2 sudu majerin
1 biji telur
air secukupnya untuk menguli minyak untuk mengoreng
daun kari (jika suka)

Cara membuatnya:
1. campurkan tepung gandum, serbuk kari, cili dan garam dan gaul rata
2. campurkan majerin dan gaul rata sehingga jadi seperti serbuk roti(bread crumbs)
3. tumbuk halus udang kering, mayang halus daun bawang dan campurkan ke dalam adunan
4. campurkan telur dan air ke dalam adunan dan uli sehingga sebati
5. tebarkan adunan, canai sehingga nipis dan gunting, goreng menggunakan minyak yang banyak.

Gulai Tempoyak

Bahan-Bahan :
Ikan (dibersih dan dipotong ketul2)
Tempoyak (ikut cita rasa. . kalau nak kuat rasa dan pekat guna banyak about 5 sudu besar)
Cili basah/api (ikut kepedasan anda.. kalau suka pedas tambah cili)
Timun (separuh) - di buang biji dan dipotong dan dipotong panjang panjang macam buat gulai acar ikan.
Bawang merah
Garam
Gula
Serai - 2 batang atau mengikut citarasa.

Cara-cara :
1. Tumbuk cil, bawang merah hingga lumat. Kemudia masuk kan serai dan titik bersama-sama dengan cili dan bawang tadi.
2. Tempoyak di isi di dalam mangkuk yang agak besar dan gaul2 hingga hancur. Tapis agak2 ketulan2 yang tidak pecah dapat di asing.
3. Masukkan ikan kedalam periuk.
4. Masukkan air tempoyak kedalam periuk ( kepada yang sukakan santan )
5. Masukkan bahan yang ditumbuk kedalam periuk.
6. Letak periuk diatas api untuk dimasak.
7. Masukkan garam dan gula mengikut citarasa. Jika tempoyak agak masak, tambahkan gula untuk mengurangkan rasa masam.

Telur Kukus Air Ala Cina

Bahan-Bahannya :
2 biji telur ayam
1 1/2 mangkuk air
Sedikit minyak bijan
3/4 sudu besar minyak masak
Sedikit Garam
Sedikit serbuk lada putih / pepper
Lebih sedikit bawang goreng (preferable buat sendiri)
Lebih sedikit daun bawang dipotong dan dihiris macam biasa

Cara Penyediaan :
Sediakan satu mangkuk kaca yang boleh menampong cecair
1. Pukul telur ayam dalam satu mangkuk kecil sehingga berbuih.
2. Tambahkan air sebanyak 1 1/2 mangkuk bersama telur yang telah
dipukul tadi dan tuangkan ke dalam mangkuk kaca yang telah disediakan diatas tadi.
3. Masukkan lada putih / pepper.
4. Masukkan sedikit garam.
5. Masukkan setitik minyak bijan, kemudian kacau rata-rata.
6. Sebelum kukus, masukkan minyak masak ke dalam, sekarang akan
kelihatan minyak akan menampong di bahagian atas.

* Kekurangan air boleh menyebabkan telur itu kelihatan keras dan berkedut.
** Berlebihan air boleh menyebabkan telur itu tidak enak/tawar serta tidak menyelerakan.

Cara Memasak :
1. Masak air sehingga didih dalam satu periuk / bekas dan masukkan potstand didalamnya (apabila air telah mendidih, perlahankan api (kawal api) ke peringkat sederhana perlahan). Air tidak seharusnya lebih tinggi dari potstand tersebut.
2. Kemudian masukkan dan letakkan mangkuk yang siap berisi telur tadi ke atas potstand, tutup tudung dan kukus.
3. Jaga api, kukus dalam lingkungan 3 - 4 minit sahaja dan buka tudung periuk lihat samada ianya telah pejal dan sebati. Biasanya bahagian tepi akan mula pejal dan diikuti bahagian tengah. Tutup periuk semula dan tunggu sampai keseluruhan permukaan telur tadi kelihatan masak dan licin seperti Tau Fu Far, terus tutup api. Jangan tunggu lama kerana temp. dalam mangkuk boleh menyebabkan telur itu over cook dan rasa amat tidak sedap nanti.
* Tidak boleh kukus lebih dari 5 minit atau ianya akan jadi berkedut, kering dan hodoh! Paling lama 5 minit atau sempurna pejal, licin dan cantik, terus angkat dan jangan tunggu lama-lama.
1. Hidangkan, taburkan daun bawang serta bawang goreng ke atas permukaan telur yang telah masak dikukus.
2. Jika anda gagal memasaknya buat kali pertama, tidak apa dan cuba lagi... sememangnya resipi ini simple tapi amat menguji kemampuan/kepantasan tukang masak !!!

NOTE :
Anda boleh tambah daging ayam cincang (yang telah diperap dengan sedikit kicap cair) atau telur kuning masin ke dalamnya sebelum mengkukus, itu biasa dilakukan oleh kaum cina. Hasilnya seperti puding berisi daging tetapi tidak manis seperti puding! Belum cuba belum tahu, sekali cuba selalu buat!
Jika dimasak dengan sempurna dan berjaya, resipi ini diberi jaminan keenakannya !

Sayur Kangkong

Bahan-Bahannya:-
1 ikat sayur kangkung - diasingkan daun dan batangnya
beberapa ekor udang basah - kalau nak lebih sedap - lebihkan kuantitinya
2 ulas bawang merah
7 biji cili padi - kalau nak lebih pedas, lebihkan cili
segenggam kelapa parut - ambil santannya (anggaran air 1/4 cawan )
garam dan gula secukup rasa, sedikit minyak untuk menumis

Cara-Caranya:-
1. Tumbuk bawang merah bersama cili padi.
2. Panaskan minyak, tumiskan bahan yang ditumbuk tadi. Biarkan hingga berwarna keperangan.
3. Masukkan udang, kacau hingga udang setengah masak. Masukkan garam dan gula secukup rasa.
4. Batang kangkung yang telah diasingkan tadi dimasukkan dahulu, kacau hingga hampir layu, kemudian tuangkan santan yang telah diperah tadi. Kacau lagi hingga mendidih.
5. Akhir sekali masukkan daun kangkung dan kacau hingga sebati dan layu kesemuanya.
6. Hidangkan panas-panas, dijamin terbuka selera.InsyaAllah

Buncis Dengan Hati

Bahan-Bahannya :
600 gm kacang buncis
150 gm hati
1 cawan santan pekat
4 labu bawang merah
2 ulas bawang putih
3 sudu besar rempah kurma
1 sudu besar minyak
Garam secukup rasa
Cara-Caranya:
Potong kacang buncis serong-serong sepanjang 2.5 cm. Potong hati sebesar 2 cm. Panaskan minyak. Masukkan bawang merah dan bawang putih yang telah dimayang. Kacau hingga lembut. Masukkan rempah, kacau supaya tidak melekat. Masukkan hati dan goreng selama 10 minit. Masukkan garam. Masukkan kacang dan balik-balikkan. Masukkan santan pekat. Masak hingga empuk.

Siakap Sos Tiram

Bahan-bahannya:
1 ekor ikan siakap yang sedang
3 ulas bawang merah- dikisar
½ sudu besar bawang putih
2 sudu besar sos tiram
1 biji limau nipis
1 sudu kecil lada sula
1 biji telur seri murni
½ cawan tepung sagu
garam secukup rasa
Daun salad sebagai hiasan

Sosnya:
2 batang lada merah- dikisar halus
½ sudu kecil bawang putih
5 sudu besar sos tomato
5 sudu besar sos cili
3 sudu besar air limau kasturi
1 sudu besar gula pasir

Cara-caranya:
Ikan siakap dibersihkan, dibelah seperti "fillet". Kemudian isi ikan, dipotong anggaran 1 ½ cm. Kepala ikan dan tulangnya jangan dibuang, ambil sedikit tepung sagu, gaul kepala dan tulangnya hingga rata, goreng hingga garing.
Gaulkan bawang merah, bawang putih yang telah dikisar, sos tiram, air limau nipis, lada sula dan garam hingga rata, masukkan isi ikan dan kacau hingga rata.
Kemudian isi ikan dcelupkan ke dalam telur yang telah dipukul, masukkan tepung sagu, gaul hingga rata. Kemudian digoreng hingga garing.

Hiaskan isi ikan di atas tulang ikan tadi, hiaskan dengan daun salad.
Satukan bahan-bahan sos, kacau rata dan masak sebentar. Hidangkan dengan ikan di atas.

Udang Masak Lemak Nenas

Bahan-bahannya :
10 ekor udang(sedrhana besar)
8 biji cili kering
2 biji cili merah
½ biji nanas

5 ulas bawang merah
2 batang serai
1 inci kunyit hidup
½ inci belacan
2 cawan santan
sedikit kerisik
sedikit gula

Caranya :
Bersihkan udang dan toskan. Taburkan sedikit gula diatasnya. Tumbuk cili kering,cili hidup,kunyit hidup,serai,belacan dan bawang merah hingga lumat. Masukkan santan ke dalam kuali & biarkan sehingga mendidih, barulah dimasukkan rempah yang telah ditumbuk tadi, masukkan sedikit minyak masak dan masukkan udang lalu dibalik-balikkan. Angkat udangnya terlebih dahulu.Masukkan nanas dan sedikit garam. Bila kuahnya telah sebati masukkan udang dan kerisik. Angkat dan hidangkan.

Chicken Chop

Bahan-Bahannya :
4 - 8 keping daging ayam yang telah dibuang tulang & diketuk
½ cawan jus limau
½ cawan air bawang putih
1 sk serbuk lada hitam
2 sb kicap pekat
2 biji telur dipukul
1 cawan tepung jagung bubuh sedikit garam untuk perasa minyak untuk menggoreng
hiasan - timun, tomato kentang goreng dan daun salad

1. Ayam diperap bersama jus limau, air bawang putih, kicap dan serbuk lada hitam.
2. celupkan didalam tepung jagung & telur yang telah dipukul sedikit.
3. goreng kepingan ayam didalam minyak yang sederhana panas.
4. angkat & hias dengan timun, tomato, kentang goreng dan daun salad.
5. hidang bersama sos chicken chop.

SOS / Gravy
150gm sos cili
1 s.k. gula (optional)
2 cawan stok ayam
1 s.b. brown gravy (boleh dapat di super/mrkt - dalam paket)
3 ulas bawang putih - kisar halus
3 cm halia kisar halus
100 gm sos tomato
sedikit garam
Serbuk lada hitam kasar (ikut suka)

1. Tumis halia bersama bawang putih, masukkan gula, sos tomato, sos cili, garam dan air rebusan (stok ayam).
2. Angkat dan siram ke atas chicken chop.

Tomyam Campur

Bahan-BahanNya :
50 gm udang basah - dibuang kulit
50 gm sotong - potong ikut suka
100 gm isi ayam - dipotong dadu
1 biji buah tomato - potong ikut suka
3 batang serai - di titik
4 biji cili padi - di ketuk
1 biji bawang besar - di hiris bulat
2 ulas bawang putih - diketuk
1 - 2 biji limau nipis
2 - 3 helai daun limau purut
1 camb kicap sotong ( kicap cair Thailand)
sedikit bunga kobis dan carrot - potong ikut suka
daun sup & daun bawang
1/2 camb sos tomato siam - optional
garam, gula dan ajinomoto secukupnya.
4-5 cawan air

Cara-Caranya ::
Didihkan lebih kurang 4 cawan air di dalam periuk. Bila air mendidih, masukkan serai, bawang putih dan daun limau purut. Kemudian masukkan ayam, udang dan sotong. Apabila ia mendidih, masukkan pula bawang besar, garam, gula, ajinomoto, sayur-sayuran, cili padi, sos tomato, kicap siam dan buah
tomato. Ingat proses memasaknya mesti cepat. maksud saya api dapur mesti besar untuk memastikan tomyam anda lebih enak.

Dan akhir sekali, angkat dan taburkan dengan daun sup dan daun bawang.

* jangan ikut sukatan ni 100 % sebab saya pakai agak je...

Siakap Steam

Bahan-Bahannya :
1 ekor ikan siakap dibuang sisik dan isi perut.
pepper
0.5" halia dipotong halus
1 biji Bawang besar potong bulat
6 ulas bawang putih
3 sudu besar kicap cair
Daun bawang dipotong panjang sikit
garam
6 / 7 sudu besar air ( for kuah) unless nak berkuah, bubuh lebih sikit dan kicap lebih sikit
4/5 Asam makan bulat yang dipekat , selalu dijual dekat tempat titsbit.
kalau tak nak pun takapa. Ganti asam jawa sikit aje. Anyway Nanti balik rumah cari nama packet tu.
Cara-Caranya :
Periuk kukus siapkan masak air. Bubuh ikan yang dilumur garam dan pepper dalam pinggan besar . Tuang kicap cair dan air. Letak halia atas ikan. Tabur bawang besar. letak asam kelilikng ikan. Tabur daun bawang. Sementara tu tuang 2/3 sudu minyak dalam kuali dan goreng bawang putih kemudian tuang bawang putih bersama dengan minyak yang panas tu atas ikan. Kemudian bubuh dalam periuk kukus & tutup. Kalau air tak masak lagi selalunya saya biar 45 min plus ikan habis masak.so around 30 min if air dah mendidih.

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Ayam Goreng Air Kelapa ( Style Indon )

Bahan-bahannya:
1 ekor ayam dipotong 8 keping
2 biji limau kasturi
5 ulas bawang merah
1 sudu besar bawang putih
1 sudu teh halia
1 sudu teh kunyit serbuk
2 helai daun kunyit
2 helai daun salam
2 batang serai
4cm lengkuas
1litre air kelapa
100ml air kelapa
70gm tepung beras
½ sudu teh bicarbonate of soda
Garam secukup rasa

Cara-caranya:
Bersihkan ayam, campurkan bahan-bahan kisar seperti bawang besar, bawang putih, halia, kunyit serbuk, serai dan lengkuas,kecuali daun kunyit dan daun salam. Rebus hingga ¾ masak.
Angkat ayamnya, ambil air ayam dalam 100ml dan ambil rempah-rempah yang tertinggal. Air ayam, tepung beras dan soda kuih dikacau rata ketepikan. Panaskan minyak, goreng ayam hingga kekuning-kuningan, dan toskan minyaknya.

Satukan adunan tepung beras soda kuih dan air ayam, bubuh sedikit garam, goring adunan hingga kekuning-kuningan. Hidangkan ayam di pinggan dan taburkan adunan tepung beras atas ayam

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Hot Plate Toufu

Bahan-bahannya:
2 bungkus silken tofu
8 ekor udang yang sedang
3 ekor sotong
1 sudu besar taucho
2 biji telur
sedikit air
sedikit tepung jagung
1 sudu kecil lada sula
1 sudu besar sos tiram
1 sudu biji bawang besar- dihiris halus
½ sudu besar bawang putih
1 batang lobak merah
1 tin kecil cendawan
garam secukup rasa

Cara-Caranya :
Tofu dipotong 4, taburkan sedikit tepung jagung hingga rata, panaskan minyak dan goreng tahu hingga kuning. Panaskan sedikit minyak, masukkan bawang besar, bawang putih yang telah dikisar, tumis hingga wangi. Masukkan tachu, tumis lagi. Masukkan sotong yang telah dipotong dan sedikit air dan masukkan udang, lobak yang telah dihiris dan cendawan, kacau rata.
Masukkan tofu yang telah digoreng, ratakan. Panaskan hot plate, tuang sedikit minyak, ratakan, pukul 2 biji telur, garam dan lada sula. Kemudian tuang di hot plate hingga rata agak ½ masak
telurnya, masukkan bahan-bahan di atas dan ratakan. Hidangkan.

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Kari Ikan Masin

Bahan-bahan
300 gm ikan asin - dikerat 3 sm tebal.
400 gm terung bulat (warna ungu).
¼ sudu teh halba
2 tangkai daun kari
1 bungkus rempah kari ikan
2 sudu teh asam jawa, garam & gula secukup rasa
½ sudu teh jintan putih
sedikit serbuk kunyit
Dikisar hingga halus
30 tangkai lada kering
10 ulas bawang merah
2 ulas bawang putih
1 sudu besar kelapa parut
Bahan-bahan untuk ditumis
1 tangkai daun kari
1 biji bawang besar
¼ sudu teh biji sawi
2 sudu besar minyak
Cara membuatnya
Campurkan bahan-bahan berikut dalam sebuah periuk: ikan asin, terung, halba, daun kari, jintan putih, serbuk kunyit, rempah kisar, air asam jawa dan garam. Tutup dan biarkan mendidih. Setelah airnya mendidih, dikacau dan kecilkan apinya. Direnih sehingga terungnya empuk, masukkan bahan tumis, ditutup anggaran 1 minit supaya rasa rempahnya menyerap.

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Nasi Ayam

NASI
Bawang kecil 6 biji
Halia seinci
Daun Sup 2 tangkai
Beras 4 pot
Air + kuah sup separas beras
garam secukup rasa

Cara-cara:
1) Bawang kecil dihiris halus, halia dipotong jangan terlalu kecil
2) Basuh beras masukkan garam, air & bahan (1), daun sup dipatah-patah je baru naik bau dan masak.
*Kalau nak nasi jadi kuning sikit, tumis bahan (1) dengan planta baru masuk dlm beras.

AYAM
Ayam 9 ketul
Halia seinci
Bawang putih 4 biji
Kunyit seinci
kicap manis 3 sudu besar
serai 3-4 batang
Garam secukup rasa

Cara-cara:
1) Bahan-bahan diblend & diperap (lagi lama perap lagi meresap rempah tu)
2) Goreng ayam

SAMBAL
Cili merah 10 biji
Bawang putih 3 biji
Sos tomato / cuka 1 sudu besar
garam secukup rasa

Cara-cara:
1) Blend cili & bawang putih
2) Masak dalam periuk & tambah sos tomato / cuka & garam
* Ingat! Ada orang tak leh makan cuka...

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Nasi Dagang

Bahan-bahan:
5 cawan beras nasi dagang ATAU (3 cawan beras pulut + 2 cawan beras biasa)
2 cawan santan pekat
4 cawan santan cair
2 sudu besar halba
10 ulas bawang merah kecil, mayang halus
6 ulas bawang putih, mayang halus
1½ inci halia, dihiris halus (seperti batang mancis)
Garam dan gula secukup rasa.

Cara memasak:
1.. Didihkan air didalam periuk kukusan
2.. Gaul beras dan santan cair dengan sedikit gula dan garam
3.. Alaskan kukusan dengan kain kapas yang bersih (seelok-eloknya dua inci melebihi paras bekas pengukus
4.. Masukkan beras yang sudah bersantan kedalam pengukus dan kukus sehingga beras masak
5.. Keluarkan beras yang sudah masak, masukkan ke dalam sebuah mangkuk besar
6.. Semasa masih panas panas, gaul rata-rata dengan santan pekat (masuk sedikit-sedikit), bawang merah, bawang putih, halia dan halba. Sesuaikan gula dan garamnya.
7.. Hidang panas-panas bersama kuah dan sambal kelapa.
Gulai ikan tongkol (atau ayam) untuk nasi dagang

Bahan A
Dua ekor ikan tongkol sederhana besar
5 keping asam gelugor
2 inci halia, ditumbuk kasar
3 ulas bawang merah kecil, ditumbuk kasar
3 ulas bawang putih, ditumbuk kasar
Sesudu makan garam dan sesudu teh gula
Air untuk merebus (sekadar menutup ikan, lebihkan seinci)

Bahan B
Santan pekat dari satu biji kelapa
3 keping asam gelugor
5 ulas bawang merah kecil, ditumbuk
4 ulas bawang putih, ditumbuk
1 inci halia, ditumbuk
Satu peket rempah kari Adabi, dibuat pes
Satu sudu makan cili boh (kalau tak suka pedas, tinggalkan)
1 cawan santan cair, dibancuh dengan sesudu makan asam jawa.
2 sudu makan gula merah/ kabung/ melaka (atau kalau di Kelantan dipanggil "manisan")
Garam secukup rasa
Minyak untuk menumis

Cara memasak:
Rebus bahan A sehingga masak, dan renihkan selama setengah jam, kemudian ambil ikan sahaja dan ketepikan. Pijarkan minyak di dalam periuk Tumiskan bawang, bawang putih dan halia, sehingga naik bau
Masukkan rempah kari dan cili boh (jika guna) dan goreng sehingga keluar minyak
Masukkan santan cair yang telah dicampur dengan asam jawa dan ikan (ketepikan sekeping untuk sambal kelapa). Biarkan mendidih Masukkan santan pekat dan asam gelugor. Bila mendidih masukkan gula merah
Masukkan garam dan sesuaikan rasanya (kalau sudah masam, keluarkan asam gelugor)
Biarkan renih selama 15 minit sebelum dihidangkan bersama nasi dagang.

Sambal kelapa untuk Nasi Dagang

Bahan-bahan:
Kelapa parut (sebiji), disangrai sehingga perang
4 sudu makan gula kabung (manisan)
Sekeping ikan tongkol rebus, asingkan isinya sahaja

Cara memasak:
Tumbuk semua bahan-bahan sedikit demi sedikit. Pastikan kelapa tidak pecah minyaknya. Kalau tidak suka terlalu manis boleh kurangkan gulanya. Hidangkan nasi dagang dengan gulai ikan tongkol dan sambal kelapa. Boleh juga dimakan dengan sambal tumis dan acar timun.

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Telur Bungkus

Bahan-Bahan:
5 biji telur
200 gm daging lembu - dicincang
200 gm sayur campur (jagung, lobak merah dan kacang pis)
3 ulas bawang putih - dicincang
1 labu bawang besar - dipotong dadu
1 cm halia - dicincang
1 sudu besar rempah ikan
2 sudu besar sup tomato
Sedikit garam

Cara:
Tumis bawang putih, halia hingga wangi kemudian masukkan bawang besar. Biarkan bawang besar layu dan masukkan rempah kari serta daging cincang. Kemudian tambahkan sup tomato, garam dan perasa. Akhir sekali masukkan sayuran campur. Biarkan sebentar hingga semuanya masak dan bolehlah diangkat. Pukul telur hingga kembang. Panaskan kuali dan goreng seperti membuat telur dadar. Apabila telur setengah masak, letakkan intinya ditengah-tengah dan lipatkan telur supaya intinya tidak terkeluar. Ulangi langkah yang sama sehingga adunan telur habis.

Peria Dan Ikan

Ikan tenggiri -
cili api
kunyit hidup
kelapa - (diasingkan pati santannya)
peria (direndam dengan air garam)
asam keping - agak-agak 2 atau 3 keping

Cara memasaknya:
1. Cili api dan kunyit di tumbuk dan dilumurkan / digaulkan dengan ikan (yang telah dibersihkan ).
2. Masukan santan dan kacau di atas api . masukan asam keping.
3. Api jgn kuat biar perlahan dahulu, takut nanti pecah minyak. Bila dah menggelegak masukkan peria yang dah dibersihkan.
4. Jangan lupa masukan pati santan bila peria dah agak agak dah nak masak.
5. Last sekali rasakan asam dan garamnya.

Ketam Goreng Taucu

Bahan-Bahannya:
Ketam...(ini dah tentulah)
Bawang merah
Bawang putih
Cili kering yang siap dikisar
Kicap manis Kipas Udang
Oyster Sauce
Tauchu
Sedikit lada hitam yang ditumbuk halus
Tomota Sauce
Sedikit gula, Air, Garam

Cara-Caranya.
Tumiskan bawang merah, bawang putih dan cili kering. Biarkan sehingga cili betul-betul garing.
Setelah bahan-bahan di atas garing masukkan Tauchu (lebih kurang 2-3 sudu bergantung kepada berapa ekor ketam - tidak boleh terlalu banyak juga sebab tauchu ni telah sedianya masin) , kicap manis kipas udang , oyster sauce , tomato sauce , sedikit lada hitam , gula , sedikit air dan garam secukup rasa.

Masukkan ketam dan gaulkan sehingga sebati . Tutupkan kuali semasa menunggu ketam masak supaya sos kita tidak kering dan hangus.

Cubalah....

P/S Tips : Halia tidak digunakan kerana penggunaannya akan menghilangkan rasa isi ketam.

Botok-Botok Ikan

Bahan-Bahan

1 ekor ikan tenggiri yang sederhana

2 biji bawang besar

5 biji bawang kecil

5 ulas bawang putih

25 biji lada padi

sedikit belacan

6 biji buah keras

kunyit, halia dan cekur sebesar ibu jari

1 batang serai (dititik)

lengkuas sebesar ibu jari (dititik)

1 sudu makan ketumbar

1/3 sudu makan jintan halus

santan secukupnya dari 3/4 biji kelapa

garam dan perasa secukupnya

Cara-cara

Siang dan bersihkan ikan. Dipotong sederhana.

Kisar semua bahan kecuali serai dan lengkuas.

Panaskan kuali. Setelah minyak panas, masukkan serai dan lengkuas.

Tumis bahan yang dikisar sehingga garing.

Masukkan santan, garam dan perasa.

Setelah mendidih masukkan ikan.

Ikan Bakar Sumbat

Bahan-Bahan

3 ekor ikan kembung (sederhana besar)

½ biji kelapa parut

daun pisang dan lidi

sedikit minyak

Tumbuk

5 ulas bawang merah

2 ulas bawang putih

6 tangkai lada kering (direndam dahulu)

1 inci halia

Perasa

garam secukup rasa

gula secukup rasa

Ikan

Tumbuk lada kering, bawang merah, bawang putih dan halia hingga lumat.

Kemudian masukkan kelapa dan tumbuk semula supaya sebati. Masukkan garam dan gula secukup rasa. Masukkan bahan-bahan tumbuk tadi ke dalam perut ikan yang telah dibersihkan.

Sapukan sedikit minyak pada ikan. Bungkus ikan dengan daun pisang dan kemaskan dengan lidi.

Bakar sehingga ikan masak kira-kira 15 minit. Ikan siap dihidang. Sesuai dimakan dengan nasi.

Ikan Sumbat Istimewa

Bahan-bahan

8 ekor ikan kembung sederhana besarnya

12 sudu makan cili kisar

sedikit belacan

dua sudu makan air asam jawa pekat

gula secukupnya

garam dan perasa secukupnya

minyak untuk menggoreng

Cara-cara

Bersihkan ikan dan belah tepinya.

Kesemua bahan-bahan diatas digaul hingga sebati. Rasanya mestilah manis.

Panaskan minyak. Masukkan dua sudu makan cili yang digaul tadi kedalam ikan.

Goreng hingga garing. Setelah habis menggoreng, cili yang lebih ditumis hingga garing.

Selepas itu tuangkan keatas ikan tadi. Enak jika dimakan panas-panas bersama nasi.

Ikan Tiga Rasa

Bahan-Bahan

1 ekor Ikan Kerapu

cili padi - di hiris kasar

1 biji bawang besar - dipotong bulat

3 biji bawang kecil - dirajang

2 ulas bawang utih - dirajang

sedikit oyster sauce, fish sauce

sedikit minyak bijan

1 senduk kecil lemon paste

sedikit daun ketumbar atau daun pudina

sedikit tepung jagung

air dan garam secukupnya

Cara-cara

Ikan dibersihkan, kemudian dilumurkan dengan garam dan digoreng setengah garing dan diangkat.

Tumis bawang putih, bawang kecil, cili padi dan bawang besar hingga layu dengan minyak bekas ikan tadi dan sedikit minyak bijan. Setelah layu, masukkan sedikit fish sauce, oyster sauce dan lemon paste, dikacau rata dan masukkan sedikit air (jika ingin lebih berkuah, lebihkan air).

Setelah mendidih, tuangkan campuran tepung jagung dan air dan di kacau hingga pekat.

Masukkan daun ketumbar atau daun pudina dan segera diangkat. Tuangkan kuah keatas ikan yang telah digoreng tadi dan hidangkan ketika panas.

Ikan Cencaru Goreng Bercili

Bahan-Bahannya
4 ekor ikan cencaru yang sederhana besar (dalam 8 inci panjang X 3 inci lebar tengah-biarkan dgn kulit sekali)
belah belakang dari hujung kepala ke ekor - jangan
putus, buang insang dan perut - cuci bersih dan tos.
Gaulkan dan perap 15 minit dengan :
1 sudu besar serbuk kunyit
1/2 sudu besar garam

Kisar bersama hingga halus:
35 tangkai cili kering - potong dan rebus
2 labu bawang besar
2 ulas bawang putih
1 cawan air

Bahan lain :
1 labu bawang besar - dihiris bulat kasar
1 sd besar garam
1/2 sd teh serbuk perasa
3 sd besar gula
2 sd besar asam jawa dibancuh dengan 2/3 cawan air
dari baki2 kisaran cili dalam blender
2 cawan minyak

Goreng ikan dengan minyak hingga garing. Angkat dan tinggalkan 1 cawan minyak lalu tumis bahan kisar bersama garam - petua cepat garing, hingga garing dan naik minyak (kira kalu dah jadi cam tahi minyak tu dah garingla). Masukkan air asam jawa dan kacau lagi hingga garing, masukkan gula, serbuk perasa (bahan2 perasa ni actually secukup rasa anda-tapi better ada rasa2 manis2 masam sikit).

Masukkan bawang dan kacau sekejap hingga gegelang bercerai - api jgn besar sangat nanti cepat hangus pasal ramuan ni tade air added.
Masukkan ikan dan kacau rata dan ratakan ramuan juga dalam bahagian dalam belakangnya.
Angkat dan hidangkan.

Boleh makan dengan nasi, bubur lambuk, nasi lemak dan roti canai.
Ikan cencaru boleh digantikan dengan ikan kembung, ikan selar atau cutlets - ikan tenggiri atau parang dan sebagainya.

Soto Ayam

Untuk soto nasi impit, rebus ketupat segera
Untuk mee hoon soto, celur mee hoon dgn air panas sehingga lembut

Kuah Soto (ayam / daging)
½ ekor ayam direbus dan diambil isinya. tulang ayam tadi masukkan balik
dalam air rebusan.
5 biji bawang merah
3 ulas bawang putih
1 inci halia
1 inci lengkuas
1 sudu teh ketumbar
1 sudu teh jintan halus
1 sudu teh jintan kasar
1 sudu besar rempah kurma
minyak untuk tumis, garam

caranya:
1. Sangai ketumbar dan jintan atas kuali (sangai tu maksudnya goreng
tanpa minyak). Blend halus.
2. Bawang merah, bawang putih, halia dan lengkuas ditumbuk halus.
3. Tumiskan bahan ini sampai garing sikit dan masukkan rempah yang sudah diblendkan bersertakan rempah kurma. Jangan lupa tumiskan sekali dengan garam.
4. Bila nampak dah sebati dan kering, masukkan air rebusan dan tulang ayam tadi. Air ditambah sekiranya nampak pekat. Bila dah didih, taburkan daun sup dan daun bawang. Hidangkanler.

Untuk Sambal Kicap:
5 biji cili padi (ikut suka) ] kisar
1 sudu gula pasir ] kesemua
1 ulas bwg putih ] bahan dan
½ cwn kicap masin ] cukupkan
air limau nipis (ikut citarasa) ] rasanya

hidangkan bersama bahan hiasan.

Bahan-Bahan lain :
taugeh
kacang tanah - digoreng
suhun - digoreng
daun sup/bawang
bawang goreng
nasi himpit/mee/mee hoon
tauhu - digoreng & dipotong kecil2
fish ball - direbus & dipotong kecil2
½ ekor ayam direbus & disiat
½ ekor ayam digoreng & disiat
cili api - dimesin & campurkan dengan kicap manis & kicap masin

Mee Bandung

Bahan-Bahannye :
1 kg Mee kuning
400 g Sawi
250 g Udang sederhana
200 g Sotong
4 biji Kentang - rebus & blend
4 biji Tomato
½ botol Sos Cili
3 sb Sos Tomato
3 ketul Fish cake
10 tangkai Cili kering
1 biji Bawang besar
4 ulas Bawang putih
100 g Udang kering
6 cawan Air
Telur - ikut bil orang yang makan
Minyak , Garam
Daun sup & bawang goreng

Cara-Caranya :
Kuahnya (kalau boleh masak dalam periuk)
1) Blend bawang besar, bawang putih, cili kering & udang kering sehingga lumat & tumis
2) Masukkan sotong sampai separuh empuk, masukkan udang
3) Tambahkan sos cili, sos tomato, air & garam. Didihkan.
4) Lepas tu masukkan kentang blend & masak sampai mendidih.

Telurnye (dalam kuali lain tau)
1) Ambil sedikit kuahnya utk memasak telur. Masak telur satu persatu.
Lastly masukkan fish cake, mee, sawi & tomato dalam periuk tadi. Hidangkan dan taburkan daun sup dan bawang goreng.
Bolehlah dihidangkan utk. 4-5 org.

Ikan Kerapu Goreng ala Katonis

Ikan Kerapu 2 keping lebih kurang dibasuh dan diperap dengan sedikit garam dan cuci bersih-bersih. Perap garam dan kemudian cuci untuk tujuan hilangkan bau hanyir ikan. Ikan tidak perlu diperap dengan apa-apa dan selepas bersihkan dengan garam, terus goreng sahaja!

Bahan-Bahannya:
* Minyak masak untuk mengoreng
* Halia sebesar ½ tapak tangan - potong halia seperti bentuk hirisan
(macam potong timun buat laksa tapi nipis-nipis. Buat banyak2 sikit.
* kicap cair

Cara Memasak:
1. Goreng ikan Kerapu (ikut suka kalau suka garing)
2. Selepas ikan selesai digoreng, angkat dan letak atas piring
3. Ambil lebihan minyak goreng ikan tadi sebanyak 4 - 5 sudu besar dan
gorengkan hirisan halia sehingga keemasan.
4. Apabila halia selesai disediakan tadi (# 3), angkat hali dengan
minyaknya sekali dan curahkan ke dalam ikan. Maka sekarang permukaan ikan atas dipenuhi dengan hirisan halia yang harum.
5. Curahkan satu sudu besar kicap cair ke merata minyak bersama ikan
dan halia tadi.
6. Makan isi ikan dan cicah bersama minyak yang telah dicurahkan kicap
tadi dalam piring.

Kurma Kambing / Daging / Ayam

(Hidang Untuk 4 Orang)
Daging/ayam dipotong kiub
1 botol natural yogurt (size kecik macam Nestle punya, kalau tak suka masam, kurangkan)
1 biji bawang besar - mayang
3 ulas bawang putih - tumbuk
1/2 inci halia - tumbuk
1 tbsp ketumbar sebuk
1 tbsp jintan putih serbuk
1 tsbp cili serbuk
1/4 tbsp kunyit serbuk
2 helai bay leaves
Kulit kayu manis
Buah pelaga
Cengkih
Minyak masak/minyak sapi / butter untuk menumis

Cara-Caranya:
1. Tumis bawang besar sampai brown colour.
2. Masukkan bawang putih & halia tumbuk.
3. Masukkan kulit kayu manis, pelaga & cengkih, tumis sampai wangi.
4. Masukkan rempah2 serbuk, tumis sampai wangi.
5. Masukkan daging/ayam, kacau sebentar.
6. Masukkan yogurt & bay leaf.
7. Lastly, masukkan garam & sedikit gula (utk menggantikan serbuk perasa..).
8. Kalau agak2 daging tu masih liat, masukkan sikit air, tutup periuk (kacau sekali-sekala) & biar kuah sampai pekat.

Colour kurma ni tak macam kurma yg biase tu, kelabu, tapi merah kekuningan.
Ok, selamat mencuba.

Koleksi resepi Ramdhan

2010-08-08T21:01:00.000-07:00

RESEPI RAMADAN

Get all Here

Menu:

Menu English :

   1. Grilled Chicken co-wife
   2. Cook shrimp Serai Wangi
   3. Steamed fish snappers
   4. Cook fish Berlada
   5. Kandis Cook grouper Manis
   6. Chicken Ala Cook Chinese Mushrooms
   7. Pineapple Pajeri
   8. Mee Hailam
   9. Lay crab
  10. Sesame Oil Chicken Wings Boiled
  11. Nehari (Kashmiri Mutton Curry)
  12. Three Fish Taste
  13. Ikan Pari Drowning!!
  14. Tandoori Woo
  15. Tom Yam
  16. Hakka Chicken Rice
  17. Boil noodles
  18. Bloated Fish stew Tempoyak
  19. Poultry show Seri Pahang
  20. Curry Fish Head
  21. Black Pepper Steak
  22. Bloated Fish stew Tempoyak
  23. Stir sour Pedas (Melaka)
  24. Soto Ayam
  25. Rice Paprik
  26. Nasi Dagang
  27. Mee Bandung Muar (Muar original recipe)
  28. Pineapple stew of dried fish north
  29. Bercili cooked chicken coriander
  30. Fire Chili Cook chicken Lomak Nogori Style

wow : Clone of a Cinnabon

2010-07-26T07:43:00.000-07:00

Ingredients

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Nutritional Information

Amount Per Serving Calories: 525 | Total Fat: 18.5g | Cholesterol: 68mg

Easy : House-Made Burger with Pimento Cheese

2010-07-26T07:41:00.000-07:00

Ingredients

1 lb. ground sirloin
1 lb. ground chuck
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
6 hamburger buns
Pimiento Cheese
1 shallot, grated
1 8-oz. block sharp cheddar cheese, grated
1/2 cup or more to taste of mayonnaise (not light)
1/2 of a 4-oz. jar pimientos
Freshly ground pepper

Directions

1. Build charcoal fire or preheat gas grill for direct cooking. Mix ground sirloin and chuck together gently with salt and pepper. Form into 6 patties. Press indentation in center of each patty (see "shaping the burgers," below). Brush with olive oil. Place directly over medium heat (about 400 degrees F); grill 10 to 12 minutes, turning once halfway through. Remove from grill. Top with a tablespoonful of Pimiento Cheese. Serve on buns.
Hanger Steak Burger:Cut about 2 lbs. cold hanger steak in 1-inch pieces. put through a meat grinder or place 1/4 at a time in food processor; pulse until finely ground. Season, shape into patties, and grill as above. Makes 6 servings.
Pimiento Cheese: Grate shallot on a box grater or process in a food processor. Mix shallot and cheese. Add mayo and stir with a large fork just until mixture holds together. Stir in pimientos and some of their liquid. Season with pepper. Refrigerate, covered, until ready to use. Store, refrigerated, up to a week.
Shaping the burgers:Both Elizabeth and Jamie press an indentation in the patties so that they don't puff up in the center as they cook. Gently form patties, then press down slightly in the center to form an indentation about an inch wide.
Direct Grilling:For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

Nutrition Facts

Calories 518,
Total Fat (g) 32,
Saturated Fat (g) 12,
Monounsaturated Fat (g) 13,
Polyunsaturated Fat (g) 2,
Cholesterol (mg) 112,
Sodium (mg) 695,
Carbohydrate (g) 22,
Total Sugar (g) 3,
Fiber (g) 1,
Protein (g) 34,
Vitamin C (DV%) 3,
Calcium (DV%) 13,
Iron (DV%) 26,
Percent Daily Values are based on a 2,000 calorie diet

@www.bhg.com/recipe

Nice

Easy : Hamburgers and Meatballs

2010-07-19T20:34:00.000-07:00

http://sale.mudahonline.com/

This is a fun and easy recipe to make for lunch or dinner! Enjoy the meatballs and burgers – or try baking the mixture as a meatloaf, or even frying the minced meat to use as a topping for pasta.
Meatballs Ingredients

500g meat (250g beef and 250g pork. Pork may be replaced with chicken)
2 eggs
2 large potatoes or 3 small potatoes
1 large onion or 2 small onions
2 slices of bread, or 1 cup of breadcrumbs
Optional: ½ tbsp Worcestershire sauce
Optional: ½ tbsp ketchup
1/4 cup milk
Herbs to taste such as basil, rosemary, oregano, or thyme
Salt and pepper, to taste (1 tsp salt, minimum)
Oil for frying

To prepare the meat :

Step 1: Defrost the meat for several hours beforehand.

Step 2 : Breadcrumbs: Toast 2 slices of bread and blend them or just use store bought breadcrumbs.

Step 3 : Peel the potatoes, wash them thoroughly, and cut into quarters. If you are not peeling the potatoes, be sure to cut out all the eyes, mold, or fungus growing on the potato skin. Remove any parts of the potato that are green as the green parts are toxic! Place the potatoes in a microwaveable bowl, and pour in enough water to just cover them. Cover the bowl and microwave for four minutes. Pour the water into a pot to reserve it to make gravy. Microwave the potatoes for another minute, covered.

Step 5: Peel, cut, and blend onions. Reserve a teaspoon for gravy if you are making meatballs.
Tip : Mini cleavers are the best knives for kids to use. They are just like the big ones. However, they have a much smaller and safer blade, and a longer handle – perfect for the little ones!
Caution : This recipe involves working with raw meat, knives, microwave oven and stovetop. Adult supervision is recommended. Children must be extra careful not to hurt themselves. Be aware that cleanliness is of high priority when working with raw meat. Wash your hands thoroughly with plenty of soap before and after handling raw meat.
Method :

Step 1 : Using your hands, combine the meat in a large mixing bowl.

Step 2 : Add the eggs, potatoes, onions, breadcrumbs, Worcestershire sauce and ketchup and combine by hand. Note: It helps to have one person combining the ingredients while the other adds them into the bowl.

Step 3 : Pour in the milk gradually until the mixture is just moist but not too wet. Note: you may not need all of the milk, or you may need more of it; use your judgment here.

Step 4 : Season the meat with the herbs, salt, and pepper, to taste.

Step 5 : Make a small test patty and fry it. This will allow you to taste the cooked meat to make sure it is properly seasoned.
Step 6: Add more seasoning if necessary, and test again.

Step 7 : Shape the rest of the meat into patties or meatballs.
Step 8 : Coat each patty or meatball in a little flour and lay them on a plate lined with paper towels.

Step 9: Spread a layer of oil in a nonstick pan and fry the meat until browned, at 160 F. Meat must be well done.
Milk Gravy Ingredients

2 cups water, including water reserved from the boiled potatoes
1 tbsp flour
1 tbsp butter
1 chicken stock cube
Optional: 1 or 2 drops of dark soy sauce, for color
1 tsp chopped onions
1 cup milk

Method :
Step 1 : Bring the water to a boil in a nonstick saucepan over a medium fire.

Step 2 : Dissolve the stock cube and flour in water.

Step 3: Add in the onion and stir the gravy.

Step 4: Let it boil over a medium fire for about five minutes or until the gravy has boiled down.

Step 5: Add in the dark soy sauce and milk gradually. Stir, and bring to a boil again.

Serving suggestion: Serve meatballs with warm gravy. Add boiled potatoes or pasta and vegetables such as carrots, lettuce. Fresh basil leaves can be used to garnish the dish.
Putting the hamburger together
You can use any combination of the following items :

Burger buns
Mustard
Mayonnaise
Butter
Lettuce leaves
Carrots - shredded
Tomatoes - sliced
Coleslaw
Ketchup/Tomato Sauce
Chilli Sauce

Tutorial and pictures courtesy of Samuel Mui.
@http://kuali.com/

step by step Brownie Cake

2010-07-19T20:32:00.000-07:00

www.mudahonline.com

A smooth combination of a rich brownie with chocolate milk, and iced with water ganache. The main binding ingredients are simply chocolate and water, which are cooked together to bring out the best flavour in the chocolate.
This recipe is a head-on collision between the Moist Chocolate Genoise in the Cake Bible by Rose Levy Beranbaum, and the Chocolate Chip Brownies in the 1000 Best-Ever Recipes by Martha Day.
Ingredients

230g cooking chocolate
236g (1cup) water
227g salted butter
6 large eggs
100g castor sugar
280g all-purpose flour
340g chocolate chips

Two 20cm x 5cm (8in by 2in) round pans are recommended for this recipe. You can use any shape or size cake pan you want, but the brownie will turn out flatter or higher, depending on what size you use. You can also make this recipe into cupcakes.
Method
Step1: Preheat oven to 180c. Place rack in such a way that the brownies will be baked in the center of the oven.

Step 2: Grease the cake pans with oil or line with buttered paper. Cut tracing paper to fit inside the cake pan, then grease again. It is necessary to flour the pans when baking with chocolate. Put some flour in the cake pan, then tap and shake until the insides are completely coated. Tap out excess flour into next pan, repeat, and discard the rest of the flour.

Step 3: Measure out ingredients in bowls. Sift the flour into a bowl over the weighing machine.

Step 4: Pour water into a saucepan and bring it to a boil. Then remove from fire and add in the cooking chocolate. Once the chocolate is added, put the saucepan on the stove and allow the mixture to boil. Then let it simmer for five minutes, stirring constantly with a wooden spoon, until the water has mostly evaporated and mixture is very much thickened. It should have the consistency of pudding. Scrape the mixture into a large mixing bowl using a spatula.

Step 5: Before the mixture cools, add in all the butter. It should separate from the chocolate at first, but as chocolate cools and butter melts, whisk it gently. It will soon be smooth, glossy, and mouthwatering, like ganache icing. It will peak a little when the whisk is lifted.

Step 6: Break the eggs, add in the sugar and whisk mixture with an electric beater until foamy, but does not hold peaks.

Step 7: Fold in the egg mixture with the whisk gently. Before the egg mixture is completely incorporated, fold in flour, salt, and chocolate chips quickly and evenly until the flour is just incorporated. The batter will be brown in colour and lumpy.

Step 8: Pour and scrape batter evenly into the cake pans. You can use a weighing machine to ensure that the batter is evenly distributed.

Step 9: Fold sheets of newspaper into long strips the height of the pan, wet them thoroughly and wrap around sides of the pan. This will prevent the brownies from doming.
Step 10: Bake the brownies for 30-40 minutes, or until a toothpick inserted comes out clean, and a small amount of butter is bubbling on the surface.
Water Ganache :
While the cake is baking, clear the kitchen and make the ganache icing. Do not wash the saucepan yet; use it again for this. This ganache icing brings out the best flavour of the chocolate and is easy to make.
Ingredients

300g cooking chocolate
300g water
30g salted butter

Method
Repeat steps 4 and 5 from the brownie cake, only using the above ingredients.
Chocolate Milk Glaze
Instead of glazing this brownie cake with sugar syrup, use a diluted (but still flavourful) version of the water ganache.
Step 1: Weigh 100g of the water ganache into a small pitcher/glass.

Step 2: Pour in ½ cup of milk a little at a time, straight from the fridge, whisking constantly. The glaze will not look very chocolaty, but tasting it will tell you otherwise.

Step 3: When the brownie is done, immediately poke holes all over using a metal skewer while it is still hot in the pan. Pour the glaze over and spread.

Step 4: Let the brownie soak in the glaze, and then turn a knife gently over the sides to release it from the pan. Overturn on a rack and peel off tracing paper. Place the rack over a tray to collect drippings.
Step 5: Glaze the sides of the brownie, and repeat step 3 on its bottom side.
Decorating the Cake

Spread a little of the water ganache over one of the brownie layers. You may sprinkle some nuts on the centre of the cake if you like.
Overturn the second brownie layer on top of the first one.

Spread the ganache all around the sides of the brownie. The ganache will harden to a truffle-like consistency. Use a spatula to make sure the cake is iced evenly, then transfer it to a cake board or plate using a spatula.

You can grate some white and dark chocolate into curls and arrange them on the brownie. You can also use store-bought edible flowers and arrange them around the brownie.
Tutorial and pictures courtesy of Rebekah Mui.