Masakan Kelantan

Sayur Lemak Putih (Versi Kelantan)

noreply@blogger.com (Unknown) — Sun, 22 May 2011 03:26:00 -0700

Bahan - bahan

Sayur ( Sawi, Kobis, Lobak Merah, Terung, Petola (atau pape sayur yang anda suka) - hiris ikut suka
1 labu bawang besar - hiris halus
2 biji bawang merah (jika kecil) memadai 1 jika besar - dihiris halus
2 ulas bawang putih - hiris halus
1 batang serai - diketuk
1 biji lada merah
1 biji lada hijau
seekor ikan kukus (ambil isi sahaja dan ditumbuk sedikit)
secukup santan
garam secukup rasa

Cara-cara

Satukan kesemua bahan2 kecuali kobis di dalam periuk dan masak hingga mendidih.
Masukkan kobis dan gaul hingga rata.Tambah santan jika perlu dan masak hingga kobis lembut.Siap untuk dihidangkan.

KUIH TAIK ITIK

noreply@blogger.com (Unknown) — Sat, 5 Mar 2011 02:59:00 -0800

Bahan²nya :

    * putih telur setengah kilo (ditapis dengan kain)
    * setengah cawan tepung
    * 1 cawan gula
    * bunga cengkih 5 - 6 kuntum
    * daun pandan 3 helai disimpul
    * minyak mazola setengah cawan

Cara membuatnya:

   1. Masukkan kesemua bahan di atas, kecuali minyak mazola. kepok² biar sebati.
   2. Masak menggunakan api yang sederhana.
   3. Sentiasa kacau agar tidak hangit.
   4. Bila dah hampir kental, masukkan minyak mazola.
   5. Kacau lagi hingga kental sempurna.
   6. Asingkan daun pandan dan bunga cengkih.
7. Bentukkan ikut suka hati. Kuih ori macam gambar ni.. Tapi kalau nak bentuk lain pun boleh.. Mengikut kretiviti anda dan senang nak makan.. hehehe..

Gulai Ikan Kering & Gulai Ikan Kering (Tumis Darat) - Masakan Kelantan

noreply@blogger.com (Unknown) — Sun, 20 Feb 2011 04:11:00 -0800

Gulai Ikan Kering - Masakan Kelantan

Bahan - bahan :

Ikan kurau (rendam dulu)
3 biji Cili padi (ditumbuk)
Sedikit Kunyit hidup - agak² dapat warna kekuningan, jangan terlalu banyak (ditumbuk)

Nenas - dihiris besar, agak² sebesar ibu jari
250 ml Santan cair
50 ml Santan pekat
Asam 3 keping
3 batang Serai (dikupas dan ditumbuk kasar)

Cara Penyediaan :

Masukkan kesemua bahan tumbuk, serai, asam keping, ikan kering dan santan cair. biarkan mendidih seketika.
Masukkan santan pekat. Kecilkan api, supaya tak pecah minyak. kacau pelahan.
Mendidih seketika, matikan api. Kacau sebentar.
Sedia dihidang. (Sedap Jika Dihidang bersama nasi panas dan ulam-ulaman)

Gulai Ikan Kering (Tumis Darat) - Masakan Kelantan

Bahan - bahan :

10 ekor Ikan Kering (ikan tambang)
3 sudu besar rempah kari ikan kering
3 ulas bawang merah - ditumbuk
1 ulas bawang putih - ditumbuk
Santan 1/4 kg @ 250gram
1/4 biji nenas - dibuang pulur dan dipotong @ boleh guna belimbing buluh (yang saiz panjang² tu)
2 biji terung bulat - dibelah 4
2 biji tomato - dibelah 4

Bahan tumis:
2 tangkai daun kari
5 ulas bawang merah - dimayang nipis
3 ulas bawang putih - dimayang nipis
1 sudu kecil halba campur

Cara penyediaan :

Campurkan bahan tumbuk dan rempah kari bersama santan pekat dan masakkan di atas api yang perlahan.
Apabila telah kering, masukkan lebihan santan tadi bersama sedikit air.
Masukkan juga semua bahan kecuali bahan tumis dalam periuk sehingga mendidih.
Di dalam kuali yang berasingan, tumiskan bahan tumis sehingga wangi.
Tuangkan bahan tumis kedalam periuk gulai ikan tadi.
Tutupkan tudung periuk dan biarkan sebentar.
Bila nak dihidang kacau perlahan gulai supaya minyak & bahan tumis kelihatan seperti naik minyak.
Sedia dihidang.

Masakan Kelantan - Yee Mee & Mee Goreng Mamak

noreply@blogger.com (Unknown) — Thu, 17 Feb 2011 01:58:00 -0800

Yee Mee

Bahan-Bahan:
1 peket yee mee/mee kuning (dicelur)
½ kilo daging ayam (dipotong kecil-kecil)
10 biji cendawan kering (direndam hingga kembang)
1 sudu teh lada hitam (ditumbuk)
3 tangkai cili kering (dipotong-potong 1 inci)
3 inci halia (diketuk)
5 ulas bawang putih (diracik)
300 gm sawi(dipotong dan dicelur)
1 biji keret (carrot)
4 sudu kicap cair
5 sudu kicap manis
5 - 7 sudu sos tiram
2 cawan air
2 - 3 biji telur ayam
1 sudu tepung jagung
Minyak secukupnya untuk menumis
Garam secukup rasa

Cara-cara:

1. Panaskan minyak masukkan cili kering, halia dan bawang putih biarkan sehingga naik baunya.
2. Masukkan ayam biarkan beberapa minit dan masukkan lada hitam biarkan sebati.
3. Masukkan kicap cair, kicap manis, sos tiram biarkan sebati selepas itu masukkan cendawan dan keret.
4. Masukkan air dan tepung jagung yang telah dibancuh dengan sedikit air, garam secukup rasa dan biarkan mendidih.
5. Akhir sekali pecahkan telur ke dalam masakan tadi biarkan sehingga masak.
6. Siramkan masakkan tadi ke atas mee dan sawi yang telah dicelur.

Cadangan Hidangan:

Hendaklah dimakan semasa panas-panas. Sedap dimakan bersama cili api yang dipotong kecil yang direndamkan bersama kicap cair yang diperah limau nipis. Selamat mencuba.

Mee Goreng Mamak

INGREDIENTS:

1kg of egg noodles
2 pieces of fishcake (thinly sliced
1 slice of chicken breast (thinly sliced)
Choi Sum
4 eggs
10 dried chilies
6 cloves of shallot
4 cloves of garlic
4 tablespoons of oyster sauce
2 tablespoons of soy sauce
Salt to taste
2 lime (Limau Kasturi)

HOW TO:

Blend dried chilies, shallot and garlic in a blender. Heat up cooking oil in a wok and stir fry the mixture (paste) until the oil separates from paste. Add chicken and fishcake stir fry for a minute. Add oyster sauce, soy sauce and salt to taste. Then add some choi sum and egg noodles and continue stirring. Finally, make a hole in the middle of the wok and scramble eggs and mix with the noodles.

Masakan Kelantan -Bubur Kacang Hijau (Green Beans Porridge), Kuih Ketayap, Kuih Talam, Kuih Lopeh & Kuih Bingka

noreply@blogger.com (Unknown) — Thu, 17 Feb 2011 01:48:00 -0800

Green Beans Porridge

300g green beans
3 cups of water
¾ of Gula Melaka
400ml of coconut milk
1 screwpine (pandan leaf)
1 inch of ginger (optional)
Salt to taste

HOW TO :

First, boil the green beans with water until tender. If the water starting to reduce before the beans cook, add more water.
Once cooked, drain out the water and add coconut milk together with gula Melaka and screwpine leaf.
Then add salt to taste and stir it well for about 10 minutes until it boil.

Bubur Kacang Hijau

Bahan :

300g kacang hijau
3 cawan air
3/4 gula melaka
400ml santan pekat
1 helai daun pandan
1 inci halia
garam secukup rasa

Cara-cara :

Mula-mula, didihkan kacang hijau sehingga masak. Jika air kering, tambahkan lagi air agar kacang masak secukupnya.
setelah betul-betul masak, tapis kacang hijau dan masukkan santan bersama gula melaka dan daun pandan.
Kemudian, tambahkan garam secukupnya dan biarkan ia dalam 10 minit atau sehingga mendidih.
Setelah mendidih, matikan api. Hias mengikut kretiviti anda dan sedia dihidang

Kuih Ketayap

Ingredients Filling:

- 250 g grated coconut

- 150 g palm or 100 g caster sugar

- 1-3 inch cinnamon stick

- 100 ml water

- salt to taste

Pancake:

- 250 g plain flour

- 1 egg

- 250 ml coconut milk

- 100 ml water

- 1 teaspoon juice from Pandan leaves or few drops of pasta pandan if you have it (this one for colouring)

- salt to taste

Directions:

1. Mix the grated coconut, sugar, cinnamon and salt. Fry the mixture in a dry pan over medium/low heat, add the water. Constantly stirred for approximately 5 minutes or until the mixture is dry. But don't get burn! Set aside and remove the cinnamon stick.

2. Blend the pandan leaves with 150 ml water, squeeze the pulp then sieve the water. If you use pandan paste or food colouring, skip this step.

3. To make pancake: combine the flour, egg, pandan paste, coconut milk, salt with the rest of water. Whisk them well into a smooth batter, just like you make pancake mixture. When it's ready, prepare non-stick frying pan (use 8-inch frying pan if you have) and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake. Fry for one minute, turn the pancake over and fry for another minute.

4. Place 2 teaspoons of coconut filling on the near edge of the pancake. Fold over once then tuck in the left and right sides and fold over once more then roll.

Kuih Talam

Base layer:
160g rice flour
80g tapioca flour
60g green pea flour
460g sugar
1400ml water mix with
1 tsp lye water and
6-8 drops pandan paste

Coconut layer:
60g rice flour
40g green pea flour
2 tab tapioca flour
500ml coconut milk

1 tsp salt

Method:
Mix in all the ingredients for the base layer in a pan, mix well. Cook gently and keep stirring until mixture thickens. Sieve the mixture and pour into 30cm round tray lightly spray with oil. Steam on medium heat for about 20 minutes or until mixture thickens.

Mix all the ingredients for the coconut layer in a pan, mix well. Cook gently, keep stirring until mixture thickens. Pour into base layer and steamed for about 20 minutes.

Cool for about 3 hours before cutting into diamond shapes. It is best served and kept in room temperature.

Kuih Bingka

Ingredients
400gm tapioca roots-sliced
2 cups (1/2 liter) water
2 eggs
50 gm butter-melted
1 pkt instant coconut milk powder
3 tbsp condense milk
1 1/2 cup-(150gm) brown sugar
1 tbsp vanilla
2 drops yellow colouring
2 cups(200gm) flour

For topping :optional
1 tbsp butter
1 tbsp cinnamon sugar

How to make Tapioca pudding-(kuih bingka ubi kayu)

1. Blend the tapioca in a blender with water till fine.
2. Transfer to a bowl and add the rest of ingredients and stir till smooth.
3. Pour into a 1 inch deep tray-greased. Bake in preheated oven at 200C for 40 to 45 mins till

golden or till set.
4. Brush top with butter and sprinkle with cinnamon sugar and bake another 2 mins. Serve warm or cool.Cut into small square or any bite size

**1.2kg Cassava /Tapioca/ Ubi kayu (When peeled and grated, 900gm)
200gm sugar
200ml thick coconut milk
250ml water
2 eggs
40gm butter

1.Peel and grate cassava. Leave at room temperature. I used yellow cassava. If u?re using yellow ones, ignore the further instructions in (1). If using white cassava, which could be slightly bitter, press out juices into a container and let the juice sit until the starch settles on the bottom. Pour the juice into a measuring cup to separate the water from the starch. Measure the cassava water and discard. Substitute the discarded amount with clean water. Combine the clean water, starch and grated cassava. Add some yellow colouring if desired.
2.Combine coconut milk with eggs.
3.Boil water and sugar. Melt in butter. Pour this hot solution over (1) and stir to combine. It should thicken slightly.
4.Pour (2) into (3). Stir.
5.Pour batter into a lined 7 inch square baking pan. Bake in a preheated oven at 170/180C for 1 hour or until golden brown.

**2 cups plain flour
3/4 cup castor sugar
4 eggs
440 ml coconut milk or cream
juice from 3 or 4 pandan leaves

beat eggs and sugar till light. Add flour and mix in until all flour in incorporated. Add in the coconut milk and pandan juice and mix well.

Pour into a 9 x 6 inch rectangular pan lined with baking paper for easy removal.

Bake at 170 for 30 to 40 minutes until firm and the top is golden brown. Remove and allow to col completely before cutting and serving.

**Ingredients

500g tapioca (finely grated)

300g condensed milk

200g coconut milk

3 eggs (beaten)

60g butter (melted)

1/2C brown sugar

1/8t salt

All mixed and ready to be baked

Put everything together into a mixing bowl and mix well. Pour into a baking tin lined with baking paper and bake at 200 degrees Celsius for about 40 minutes. The time depends on the size of the tin used. Let cool before cutting.

Kueh Bingka Telor

Ingredients:

6 eggs

250g sugar

180 plain flour

840ml thick coconut milk

1 tsp vanilla essence

a pinch of salt

few drops of yellowing colouring

1/2 tbsp cool melted butter

Method:

1. Mix eggs with sugar and stir for few minutes. Add in sieved flour, cool melted buter, salt and vanilla essence and mix well.

2. Mix in coconut milk, a little at a time, stirring until mixture is smooth. Add a few drops of yellow colouring and strain the mixture.

3. Grease and line a 9?x9? square baking tin with greaseproof paper.

4. Pour mixture into preheated tin and bake in a moderate oven at 180 deg C for about 1 hour. Lower temperature to finish baking.

Matcha Swirl Bread

Ingredients:
(makes one 20x10x10cm loaf)

250g bread flour
25g caster sugar
3g (half teaspoon) salt
4g (1 teaspoon) Instant yeast
145g fresh milk (I used low-fat fresh milk)
35g egg
38g butter (unsalted), cut into cubes

5g matcha powder
2 teaspoons hot water

Method:

   1. Mix matcha powder with hot water to form paste, set aside.
   2. Stir bread flour, caster sugar, salt, and instant yeast in a mixing bowl. Make a well in the centre, add in egg. Reserve about 30ml of milk and add the rest into the mixing bowl. Mix the ingredients with hand and slowly form into a rough dough. Add in a little of the reserved milk if the mixture is too dry.
   3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. Add in the reserved milk a little at a time, knead well after each addition. (This way, the dough will not be too wet and sticky). Use up all the reserved milk. The whole process should take about 10mins.
   4. When the dough is smooth, knead in the butter. Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. This should take about another 15 to 20 mins. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart easily.
   5. Divide the dough into two equal portions. Knead the matcha paste into one of the doughs. Knead till dough becomes smooth and the matcha paste is fully incorporates into the dough, takes about 5 mins.
   6. Place each dough (separately) in lightly greased (use vegetable oil or butter) mixing bowls, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
   7. Remove the doughs from the bowls and give a few light kneading to press out the gas in each dough. Roll into rounds. Cover with a damp cloth or cling wrap and let the doughs rest for 15mins.
   8. On a lightly floured surface, flatten each dough and roll out into a rectangular shape, about 20cm x 40cm. Place the matcha dough over the plain dough. Starting from the shorter side, roll up the dough tightly, make as many rolls you can. The resulting roll/log should be around 20cm in length. Pinch and seal the seams.
   9. Place dough seam-side down in lightly greased bread tin/pan. Cover with cling wrap. Let the dough proof for the second time, until it fills up 80% of the tin/pan. Brush with egg wash.
10. Bake in pre-heated oven at 180 ~ 190 deg C for 30 to 35mins. Unmould the bread immediately when removed from the oven. Let cool completely before slicing. Once cooled, store immediately in air-tight container.

Kuih Lopeh

Bahan-Bahan:
3 cawan beras pulut
10 helai daun pandan ditumbuk halus
3 cawan air
Secubit garam
Beberapa helai daun pisang
Kelapa dibuang ari diparut dan digaul sedikit garam. Bahan untuk kuahnya:
1 cawan gula merah (melaka)
½ cawan gula putih dimasak dengan 2 cawan air
1 helai daun pandan dan sedikit jintan manis
Gula larut tapis
Cara:
Daun pandan yang ditumbuk halus diperah bersama 3 cawan air. Tapis beras pulut dimasak dengan tiga cawan air pandan sehingga airnya kering. Tutup periuk sekejap. Angkat. Bentangkan daun pisang. Letakkan sepuluh sudu makan adunan pulut (mengikut panjangnya daun pisang. Gulung kejap-kejap dan kukus selama 30-40 minit. Toskan. Manakala hendak dihidangkan potong dengan benang setebal setengah sentimeter. Gulingkan ke dalam kelapa parut.

Pengat (pisang @ ubi)

Ingredients
- 200 ml coconut milk

- 100 g palm sugar

- 1 sachet vanilla sugar

- 1 large bananas, sliced

- 1 small sweet potato (ubi jalar), peeled and cut into small pieces

- 2 pieces of ripe jackfruit, finely diced (optional) - I don't use it since no one selling it here

- A pinch of salt

- 100 ml water
Directions

1. Simmer the sweet potato (ubi jalar) into boiling water until soft.

2. Add coconut milk, palm sugar, vanilla sugar and salt. Then add all remaining ingredients. Continue cooking for few minutes.

3. Serve, you can add few ice cubes as well.

Masakan Kelantan - Ayam Berempah

noreply@blogger.com (Unknown) — Thu, 17 Feb 2011 01:13:00 -0800

Bahan-bahannya

Ayam - dibersihkan & dipotong

Serbuk kunyit - 1 sudu besar

Serbuk kari - 1 sudu besar

Serbuk rempah sup - 1 sudu besar (bau wangi)

Bawang putih - 2 ulas dicincang

Sedikit garam

Gula / Madu - untuk kasi color gelap sikit & garing

Tepung beras - 2-3 sudu besar

1 sudu kecil perahan limau nipis/lemon - saya tambahkan utk hilangkan rasa pahit kunyit kalau terlebih goreng

Cara-caranya :

1. Semua bahan-bahan dicampur, cairkan sedikit dgn menambah air.

2. Masukkan ayam & perapkan, lebih kurang 2 jam

3. Kemudian gorengkan pada api kecil supaya isi didalamnya masak & ayam tidak hangit

Untuk hiasan :

Hiris daun bawang & daun sup (tabur atas ayam yang siap digoreng)

Hiris nipis tomato @ mentimun dibuang kulit (letak bersama ayam) susun biar cantik

Sedia dihidang

Masakan Kelantan - Fried Otak-Otak (Otak-otak Goreng)

noreply@blogger.com (Unknown) — Fri, 7 Jan 2011 20:05:00 -0800

Ingredients

- 250 g boneless white fish fillet skinned (or Mackerel)
- 100 g tapioca flour
- 100 ml thick coconut milk
- 1 stalk of spring onion, finely chopped

Spice Paste

- 3 shallots
- 2 cloves of garlic
- 1 cm ginger
- 1/2 teaspoon pepper
- 1 cm galangal (laos)
- salt to taste

Peanut Sauce

- 50 g fried peanut
- 3 pan-broil candlenuts
- 2 red chilli, seeded
- 2 bird's eyes chillies
- Salt and sugar to taste
- 100 cc water

Directions

1. Grind or blend the spice paste ingredients.

2. Add the fish and spring onion, process until fine, then put into a large bowl and stir in all together with tapioca flour and coconut milk (pour it little by little).

3. Shape the mixture into long oval and deep fry in hot oil until cooked and golden brown.

4. To make peanut sauce: grind or blend all the ingredients (except water) until smooth, then add water and simmer over low heat for few minutes.

5. Serving suggestion: you can serve it with plain rice (nasi putih), urap-urap and cucumber or if you want to eat it as a snack, you can serve it with peanut sauce.

Masakan Kelantan - Pineapple Bread Puding

noreply@blogger.com (Unknown) — Fri, 7 Jan 2011 07:56:00 -0800

Ingredients:

1 pack of sandwich bread - diced

5 eggs

1 can evaporated milk

1 ½ cups sugar

2 tablespoons margarine average - diluted prior

1 teaspoon vanilla

1 can pineapple cubes

A little salt and yellow food coloring

A little green and red cherries

How to make:

1. Beat eggs with sugar until fluffy. Then add margarine, milk, salt and vanilla flavors. Let mix well.

2. Put the bread with pineapple into the mixture, mix well again let me.

3. Put a little yellow food coloring, let me toss around the yolk. Pour into the greased pan margarine.

4. Sprinkle cherries on top and bake until cooked.

PUDING ROTI NENAS

Bahan – bahannya:

1 bungkus roti sandwich – dipotong dadu

5 biji telur

1 tin susu cair

1 ½ cawan gula

2 camca sedang marjerin – dicairkan terlebih dahulu

1 camca teh vanilla

1 tin nenas kiub

Sedikit garam dan pewarna kuning

Sedikit ceri hijau dan merah

Cara membuatnya:

1. Pukul telur dengan gula sampai kembang. Kemudian masukkan marjerin, susu cair, garam dan perisa vanilla. Gaul biar sebati.

2. Masukkan roti bersama nenas ke dalam adunan itu, gaul lagi biar sebati.

3. Masukkan sedikit pewarna kuning, gaul biar serata kuning. Curahkan ke dalam loyang yang telah disapu marjerin.

4. Tabur ceri di atasnya dan bakar sehingga masak.

DARIPADA : NASIRAH BINTI ALI

PM PKK KUBANG KERIAN

Masakan Kelantan - Satay Ayam

noreply@blogger.com (Unknown) — Tue, 16 Nov 2010 02:38:00 -0800

Ingredients:

20 boneless, skinless chicken legs (cut small)
3 tablespoons of coriander seeds*
2 tablespoons of cumin seeds*
2 tablespoons of fennel seeds*
10 shallots*
2 stalks of lemon grass, root trimmed*
4 macadamia nuts(buah keras)*
2 tablespoons of turmeric powder
4 tablespoons of sugar
4 tablespoons of honey
Salt to taste
200 bambo skewers (soak into warm water for 30-40 minutes)

How to:

In a blender or food processor, grind the asterisk (*) ingredients above into fine paste. Marinade chicken overnight with the paste together with turmeric powder, sugar, honey and salt. Finally, thread chicken onto bamboo skewers and ready to grill for about 5 to 6 minutes or until golden brown and tender.

Masakan Kelantan - Boil noodles (Mee Rebus)

noreply@blogger.com (Unknown) — Tue, 16 Nov 2010 01:31:00 -0800

Ingredients For Garnishing:

500g Yellow noodles (Mee kuning)
4 dried tofu (sliced)
3 - 4 hard boiled eggs(chicken or quills eggs)
2 - 3 Calamansi limes (Limau Kasturi)
A full hand of Bean sprouts (soak in boiled water for few seconds)
2 -3 red and green chilies (sliced)
Dried shallots and spring onions
250 g king prawn (separate the skins)

Ingredients For Gravy:

3 cloves of garlic*
6 shallots*
1/2 cm ginger*
2 tablespoons of dried shrimp (soak in warm water for 10 minutes and drained)*
2 tablespoons of salted bean (taucu) (washed and drained)*
2 tablespoons of fish curry powder (make paste)
1 lemon grass
1 inch of galangal
3 potatoes (boiled and mashed)

How To Prepare The Gravy:

First, wash the prawns and skinned it off. Heat the pot with some oil and fried the skins until red. Then, pour some water (for about 1.5 litters) and boil it for 30 minutes for the stock.
Blend all the * ingredients. In another stockpot, heat two spoonful of oil and put the bruised lemon grass, ginger and the galangal. Then sauté the blended ingredients together with curry paste until fragrant. Then, pour the prawn stock and the mashed potato. Stir it well and put sugar and salt to taste and bring it to the boil. The thickness of the gravy is depending on individual preference. You can add some water to make it lighter.

How to serve:

Bring a large saucepan of water to the boil. Add the noodles for just two minutes and drain. Then do the same for bean sprouts. Arrange the garnishing ingredients: Tofu sliced, Boiled eggs cut into 4, Red and green chillies sliced, Calamansi limes cut into 2.
Put some noodles into bowl, pour some gravy. Then put a few slices of garnished ingredients before eat.

Masakan Kelantan - Kangkong Goreng Belacan

noreply@blogger.com (Unknown) — Mon, 15 Nov 2010 22:35:00 -0800

Ingredients:

100g of Kangkong leaves(separate the leaves from stems and cut the stems into 2-3 pieces)
A clove of Garlic*
2 fresh red chillies*
1 teaspoons of Belacan (I prefer Maggi’s Belacan)
Salt to taste
Some water
Cooking oil

How To:

Blend the asterisk ingredients until fine. Heat some oil in a wok, and stir fry the blended paste until fragrant. Then, add Belacan paste and continue to stir fry for a minute. Then add the Kangkong stems, salt and a little of water and continue stir fry until the stems are slightly softened. Finally add the Kangkong leaves and continue stir fry for about 30 seconds.

Masakan Kelantan - Nasi Beriani Ayam Madu

noreply@blogger.com (Unknown) — Mon, 15 Nov 2010 22:29:00 -0800

Nasi Beriani Ayam Madu

INGREDIENTS:

7 cups of Basmati Rice (Soak in a warm water for 1/2 an hour and drained)
1 tablespoon of ghee
1 can of evaporated milk
1 red onion**
5 cloves of shallot**
5 cloves of garlic**
2 inch of Ginger**
1 Cinnamon stick*

1 star anise*
5 Cloves (Bunga cengkih)*
4 Cardamoms*
2 Screwpine leaves (tie them into a knot)
A full hand of fried shallots
1/2 cup of raisins
Food coloring (Yellow)
1 cube of chicken stock
Salt to taste
8 cups of water
(**Grind)

HOW TO:

Heat up 1 tablespoon of ghee in a rice cooker. Then add all the spices(*) and ground mixture (**) and fry for a minute or until fragrant. Add a can of evaporated milk, chicken cube and water. Stir and bring the mixture to boil and add washed basmati rice together with screwpine leaves. Continue stirring occasionally. Finally, drizzle a few drop of yellow food coloring and spread raisins and dried shallots. Gently stir the rice to make them evenly mixed.

Ayam Madu (Honey Chicken)

INGREDIENTS:

1 whole chicken (cut into 12 pieces)
Salt to taste
1 tablespoons of turmeric powder
1 tablespoon of curry powder
3 cloves garlic
1 inch ginger
2 Onion*
15 dried chilies* (*blend)
200 grams honey
2 inch palm sugar
1 cups of tomato ketchup/tomato puree
2 cups of water

HOW TO:

Marinade the chicken with the pounded garlic and ginger together with the salt, turmeric powder and the curry powder. After a while fried the chicken until tender and put aside. Save the remaining marinade mix for the sauce preparation. Heat enough oil and sauté the remaining mix with the blended chilies and onion oil from the paste floats to the top. Then, add in the tomato ketchup/puree, honey, palm sugar and water. Stir it well. Wait until the sauce thickens, and then put in the fried chicken. Now it’s ready to eat. As optionally, you can sprinkle some parsley leaves or dried shallots for decorations.

Masakan Kelantan - Chicken With Vegetables (Ayam Goreng Bersayur)

noreply@blogger.com (Unknown) — Mon, 15 Nov 2010 22:14:00 -0800

Ingredients:

1 pack of fresh mix vegetable.
1 chicken breast (sliced)
2 tablespoons of oyster sauce
3-5 drops of sesame oil
1 fresh red chili (finely chopped)
1 clove of garlic (finely chopped)

A pinch of black pepper
A pinch of salt

How to:

Marinate sliced chicken breast with salt and black pepper. Heat up oil then add chili and garlic and fry until fragrant then add sliced chicken breast. Wait for a minute then add oyster sauce and stir well. Finally add vegetable and sesame oil.

Masakan Kelantan - Fried Chicken Likes Kentucky (Ayam Goreng Ala Kentucky)

noreply@blogger.com (Unknown) — Mon, 15 Nov 2010 22:06:00 -0800

INGREDIENTS:

3 boneless chicken legs or chicken breast (cut to pieces).

1 chicken egg.

1 teaspoon of corn flour.

4 tablespoons of plain flour.

3 tablespoons of dried breadcrumbs.

Some pepper.

½ teaspoons of sesame oil.

Salt.

Curry leaves.

HOW TO:

Mix egg, corn flour, pepper, sesame oil and salt. Then marinate chicken pieces with the mixture and put aside for about half an hour (the longer the better).

More Chilli

Less Chilli

Mix plain flour with breadcrumbs and add marinated chicken pieces. Heat up oil and when it’s ready, deep fried the chicken until its turn into golden brown. Then add curry leaves and it’s ready to be served.

Masakan Kelantan - BBQ Seabass With Chilli (Siakap Bakar Bercili)

noreply@blogger.com (Unknown) — Mon, 15 Nov 2010 21:52:00 -0800

INGREDIENTS:

1 seabass
10 dried chilies
1 inch turmeric
1 cup of tamarind juice
4 small red onions
1/2 teaspoon of salt

HOW TO:

Blend chilies, turmeric, tamarind juice, onions and salt. Then spread them onto slices of seabass evenly.

Heat your oven for 350F and grill the seabass for about 10-15 minutes.

Masakan Kelantan - Bones Soup ( Sup Tulang )

noreply@blogger.com (Unknown) — Mon, 15 Nov 2010 21:42:00 -0800

INGREDIENTS:

1kg beef (neck, ribs or legs)

1 pack of sup bunjut (include with Cinnamon stick, Star anise and Cardamon)

5 cloves of shallot (finely chopped)

3 cloves of garlic (finely chopped)

2cm of ginger (finely chopped)

10 cups of water

Some parsley

Some cooking oil

salt to taste

HOW TO:

Boil 1kg of ribs with 10 cups of water until tender. Heat up cooking oil in a pot. Fry cinnamon stick, star anise, cardamom, shallot, garlic and ginger until fragrant. Then add 1kg of beef boiled earlier together with the stock. Add ‘sup bunjut’ and then lower the heat and leave to simmer for about 15 minutes. Finally add salt to taste and some parsley for aroma.

Masakan Kelantan - Blackpaper Chicken

noreply@blogger.com (Unknown) — Sun, 14 Nov 2010 07:15:00 -0800

INGREDIENTS:

2 Chicken Breast or Deboned (Boneless chicken leg) cut to pieces
Ground black pepper
2 Capsicums (sliced)
2 Tomatoes (cut four)
3 Scallions (finely chopped)
2 cloves of Garlic (finely chopped)
½ Onions (finely chopped)
2 tablespoons of Kicap Manis Habhal (Sweet Soy Sauce)
1 teaspoon of corn flour(dilute in 1/2 cup of water)
Salt to taste.

HOW TO:

Marinate chicken with salt and black pepper. Heat up oil and and fry the marinated chicken until half cooked and set aside. Then in same pan reduce the oil and add onion, garlic capsicums and scallion and fry until fragrant. Then add half cooked chicken and stir. Add kicap manis and corn flour. Finally add tomatoes and salt to taste.

Masakan Kelantan - Fried Fish With Chillie (Ikan Goreng Bersambal)

noreply@blogger.com (Unknown) — Sun, 14 Nov 2010 06:35:00 -0800

Ingredients

- 1 medium fish (you can use any fish like seabass or ikan kakap, indian mackarel or ikan tude, Silver/White Pomfrets or ikan Bawal)

For Marinate

* 1st marinate :
- 3 tablespoons lime juice
- 1 teaspoon salt

** 2nd marinate :
- 4 garlics
- 4 candlenuts, pan-broil
- 2 teaspoons turmeric
- 1/2 cube chicken bouillon
- 1/2 teaspoon popper powder
- salt to taste
- 2 tablespoons olive oil

For sambal dabu-dabu (chillies salad)

- 2 big red chillies
- 3 or more small chillies (cabe rawit)
- 4-5 small tomatoes
- 3 shallots
- lime juice
- pinch of salt
- 4 leafs fresh lime basil (daun kemangi) - optional;

Directions

1. Marinate the fish with 1st marinate. Leave it for 30 minutes.
2. After 30 minutes, clean the fish with water so it won't be too sour.
3. Blend all the ingredients to make paste, then marinate the fish with it. Leave the fish for 1 hour or so ... the more the better.
4. Grill the fish in the oven or charcoal.
5. For sambal dabu: thinly cut the chillies, shallots, and tomatoes thinny. Put them in a bowl, then add salt, lime juice and olive oil.
6. Serving suggestion : pour the sambal dabu over the grilled fish, and serve with steamed rice.

Masakan Kelantan - Asam Pedas Ikan Patin

noreply@blogger.com (Unknown) — Sun, 14 Nov 2010 06:29:00 -0800

Bahan-bahannya:

1 ekor ikan patin - potong dan bersihkan dengan asam keping @ asam limau

Bahan A (ditumbuk @ kisar)
4 ulas bawang merah
3 ulas bawang putih
2 cm kunyit hidup
1 cm halia

Bahan B
1 batang serai dititik
Daun kesum
1 bunga kantan-dibelah dua
1/2 mangkuk kecil air asam jawa
4 sudu besar cili kering mesin
Air secukupnya
garam dan gula secukup rasa
minyak masak
sedikit belacan (jika mahu)
Boleh tambah sayuran seperti bendi dan terung panjang

Cara-caranya:

1.Panaskan minyak, masukkan bahan yang bertumbuk tadi,tumis hingga naik bau.
2.Bila sudah naik bau, masukkan air asam jawa, kacau dan biar mendidih.
3.Kemudian masukkan daun kesum, bunga kantan, kacau dan masukkan air,boleh juga tambah sayuran seperti terung panjang dan bendi,biar mendidih.
4.Masukkan ikan, garam dan gula,biar hingga ikan masak,tutup api,siap untuk dihidangkan bersama nasi putih.

Masakan Kelantan - Santai Petang Bersama

noreply@blogger.com (Unknown) — Thu, 11 Nov 2010 08:20:00 -0800

Fried Banana
Ingredients:
2 Pisang Tanduk (Sliced)
6 tablespoons of rice flour*
1/3 teaspoon of ‘Kapur makan’ (Gypsum Powder) – for crispy result*
1 tablespoon of sugar*
1 cup of warm water*
Pinch of turmeric powder (for colouring)*
Salt to taste*

How To:
Mix asterisk ingredients to make a smooth batter. The banana is battered and then deep fried until golden brown.

Roti Canai

INGREDIENTS:

2 cups of plain flour
1/2 cup of Ghee (Minyak Sapi)
salt to taste

1 cup of water

HOW TO:

In a bowl, mix flour, ghee and salt. Add water and knead until dough is smooth and not sticky. Oil your hands with cooking oil and make the dough into small sized balls. Rest the dough for 2-3 hours. Leave overnight for ultimate satisfaction. Once dough is ready, flatten and flip dough before frying. See below video for reference.

Sagu Kelapa

Ingredients
1 cup of sago
1 cup of sugar
2 cup of warm water

1 cup of desiccated coconut
Food coloring (red)
Pinch of salt

How To:

   1. Wash and soak sago (at least for 15 minutes).
   2. Toss the sago.
   3. Dissolve sugar in warm water and add few drop of food coloring.
   4. In a pot, pour the water (dissolved sugar) into the sago and stir it well until boil and the sago become clear.
   5. Put the cooked sago in a container and cool it down / put in fridge.
   6. Once cooled, cut them into preference pieces and roll onto desiccated coconut(mix desiccated coconut with a pinch of salt).

Tauhu Sumbat

Ingredients:
2 White Tofu or Yellow Tofu (bean curd)
¼ of Cucumber (finely sliced)
Half hand of bean sprouts (soaked for a few minutes in hot water and drained)
6 fresh red chillies*
2 cloves of garlic*
1 tablespoon of sugar*

1 teaspoon of salt*
2 cups of water*
(*for sauce)

How To:
Heat the oil in a wok and fry the Tofu until each sides turn into brown colour. Then put it a side to rest. Cut the square tofu into half (triangle shape is recommended) and slice in the middle to make a room for stuffing mix (mix the cucumber and bean sprouts and firmly stuffed into the tofu).

Sauce:
In a mortar and pestle or a blender, blend chilies together with garlic. Heat up a small pot and add the blended with 2 cups of water. Bring it to boil. Then add sugar and salt. Continue stirring until the sauce is thickened.

Cucur Ikan Bilis

INGREDIENTS:

400 grams plain flour
2 eggs
1 cup 0f water
5 cloves of shallot
2 scallions, finely chopped
1/2 hand of dried anchovies

1/2 teaspoon of salt

HOW TO:

Mix shallot, garlic and anchovies in a food processor. Then mix them with flour, eggs, salt and water. Stir until the texture is smooth. Using a tablespoon, scoop the mixture and deep fried for about 3-5 minutes.

This is best to eat while its still hot and best served with chili sauce

Masakan Kelantan - Ikan Pari Masak Cili Api

noreply@blogger.com (Unknown) — Tue, 2 Nov 2010 03:05:00 -0700

Bahan-bahan:

1 ekor ikan pari saiz sederhana

2 mangkuk santan
1 helai daun kunyit
½ sudu teh serbuk kunyit
Garam dan serbuk perasa secukup rasa
Sedikit minyak masak untuk menumis

Bahan kisar:
10 tangkai cili api
3 ulas bawang merah

Cara Penyediaan:

Panaskan minyak dan tumis bahan kisar hingga naik bau.
Masukkan santan, daunkunyit dan serbuk kunyit. Kacau rata.
Masukkan ikan pari, kacau perlahan supaya isi ikan tidak hancur dan didihkan hingga pekat.
Masukkan garam dan serbuk perasa secukup rasa. Matikan api.

Sedia untuk dihidangkan.

Masakan Kelantan - Masak Lemak Cili Padi

noreply@blogger.com (Unknown) — Tue, 2 Nov 2010 03:02:00 -0700

Ingredients:

1 chicken cut
1 liter milk
3 tomatoes cut in half
1 stalk lemongrass on tap
1 turmeric leaf, torn four
3 large green chillies cut
5 seed potatoes (peel the skin & cut into four)
salt to taste
powdered seasoning if desired
sufficient oil

Ingredients (blend)

10 stalks of red chillies
10 stalks of green chillies
2 large onions
1 clove garlic (if small park 2 cloves)
1 inch ginger
1 inch turmeric

How to prepare:

1) which has been cleaned chicken marinated with some salt and turmeric powder and fry until it is ¾ cooked. Remove and set aside.
2) Heat oil in a pan. Put the lemongrass, the blended ingredients and the turmeric leaf. Saute until it is fragrant and the oil out.
3) Add salt and seasonings with the chicken had been fried. Mix everything until smooth. Put the potatoes.
4) Add coconut milk and heat reduced slightly and mix well. Let it soak into the chicken broth and boil. Did not broke so often stirred the broth of oil. When I've got to boil and cook the chicken and the broth has been absorbed, add tomatoes and turn off the heat and close lid. After a bit of tomato wilt, remove and serve.

Note: If you do not hold the hot can reduce the red and green chillies in this dish.

Bahan-bahan :

1 ekor ayam dipotong
1 liter santan
3 biji tomato dibelah dua
1 batang serai di ketuk
1 helai daun kunyit, dikoyak empat
3 biji cili hijau besar dipotong
5 biji ubi kentang (kupas kulit & potong empat)
garam secukup rasa
serbuk perasa jika suka

minyak secukupnya

Bahan (dikisar)

10 tangkai cili padi merah
10 tangkai cili padi hijau
2 biji bawang besar
1 ulas bawang putih (jika kecil letak 2 ulas)
1 inci halia
1 inci kunyit hidup

Cara menyediakan:

1) Ayam yang telah dibersihkan digaul dengan sedikit garam dan serbuk kunyit dan digoreng sehingga ia ¾ masak. Angkat dan ketepikan.
2) Panaskan minyak dalam periuk. Masukkan serai, bahan yang telah dikisar dan daun kunyit. Tumis sehingga ia naik bau dan keluar minyak.
3) Masukkan garam dan serbuk perasa bersama ayam yang telah digoreng tadi. Gaul kesemuanya sehingga sebati. Masukkan ubi kentang.
4) Masukkan santan dan api dikecilkan sedikit dan gaul rata. Biarkan sehingga kuahnya meresap kedalam ayam dan mendidih. Selalu dikacau jadi tidak pecah minyak kuahnya. Bila dah mendidih dan ayam telah pun masak dan kuahnya meresap, masukkan tomato dan matikan api dan tutup periuk. Setelah tomato layu sedikit, angkat dan hidangkan.

Nota: Sekiranya anda tidak tahan pedas boleh kurangkan cili padi merah dan hijau dalam masakan ini.