daging goreng berlada !!!

iNGREDIENTS

1/2 kilo daging

21 biji cili merah (ini agak2 ikut citarasa cndiri)(blend it)

1 bawang merah besar (blend it)

1 helai daun kunyut

3 senduk nasi minyak masak
(actually minyak ikut citarasa but kalau minyak sikit sangat bila masak sambal cili garing xcantek.  U boleh buangkan excess minyak after finish cooking the dish)

2 keping asam keping (ikut rasa)

1 bawang merah potong bulat

serbuk kunyit

garam, sedikit gula and ajinomoto  secukup rasa

CARA2nya

1.  Setelah daging di potong asnd bersih, gaulkan dengan kunyit and sedikit garam.

2.  Panaskan kuali and masukkan minyak.  Then masukkan daging, cili and bawang yang telah diblend, daun kunyit, asam keping.  Another words masukkan kesemua bahan2.  No adding water. Masukkan garam, sedikit gula and ajinomoto. Cook with slow fire sampai daging empuk and sambal kering basah. Then masukkan bawang potong bulat tadi.

sELESAI !!!

sambal sotong

iNGREDIENTS

1/2 kilo sotong fresh (yg besar2)

3 senduk cili kering blended

1 biji bawang besar (blend)

1 biji bawang besar di slice bulat

air asam jawa (ikut cita rasa)

gula, garam

1/2 cube stok ikan bilis

1.  Cucu sotong and potong ikut style sendiri and set aside.

2.  Panaskan kuali and masukkan sedikit minyak.  Apabila panas masukkan bahan blended, cili and bawang.  Masak hingga cili garing, then masukkan air asam, stok bilis, gula and garam.  Apabila cili pekat masukkan bawang yang telah dimayang.  Then angkat cili and tinggalkan bekas2 minyak di dalam kuali.

3.  Then masukkan sotong tadi.  Masakkan sotong.  Make sure jgn terlalu lama becoz too long sotong akan keras.  Apabila sotong empuk masukkan cili tadi.  Gaul.  Jika terlalu pekat masuk sedikit air but selalunya air keluar dari sotong sudah mencukupi.

waalaa !!!

 

sambal telor

iNGREDIENTS

10 hard boiled eggs

3 senduk, ladle  nasi blended dried chillies

1 large red onion (blend it)

1-inch ginger (blend it)

a little tamarind water

salt, sugar and 1/2 cube anchiovy stock

1.  Peeled the eggs then deep fry the eggs till slightly brown.  When its cooled make 3 slight slice on eggs. do not slice it through. Then set aside,

2.  Take out the oil and leave a little oil in the pan.  Then put in the blended chillies, onions, anchiovy stock and ginger into the hot pan.  Cook until chillies cooked.  Then add a little tamarind water, sugar and salt.  Let it simmer for at least 10 -  15 mins and thick enough as a sambal. 

3.  Put in the eggs into the sambal and waallaaa !!! ready to serve ...

sweetsour fish

Ingredients

1 pomfret fish or sliced hamour

1 onion (blend it)

1 tblsp of blended dried chilllies

3 red chillies (cut into halfs)

1 onion (slice it)

3 garlic (slice)

1 inch ginger (slice it)

tomato sauce, thai chilly sauce and oyster sauce

1/2 cube ikan bilis (anchiovy) stock

salt and kunyit

1.  Firstly salt and kunyitkan the fish.  Then deep fry the fish and set aside in a plate. take away the oil in the pan  leaving 3 tblsp of the oil.

2.  When the pan is hot put the blended onion and the blended chilly, when slightly brown put in all the sliced ingredients into the pan.  Then add the sauces and bilis stock.  put a little salt to your taste. Add a little water if it is too thick.

When the sauce is ready pour the sauce on top of the fried fish.

***

Mexican Salsa Sauce

ingredients

4 tbsp olive oil

1 garlic clove, chopped

1/2 cup chopped onion

5 roma (plum) tomatoes, deseeded and diced

2 fresh red chilies

1-2salt,to taste

10ml lemon juice

2/3 cup chopped fresh coriander leaves

methods

1.  Heat oil in a saucepan, add chopped garlic and as soon as the garlic begins to turn brown, add onion.  Saute on high heat, then add tomatoes and chillies.  Cook for 2 minutes.  Take it off the heat, season with salt, lemon juice and coriander leaves.

2.  Allow to cool and serve.

eggplant !!! Brinjal !!

Eggplant

Whether you choose to grill it, roast it, or bake it, the slightly sweet, fiber-rich eggplant can be enjoyed in a variety of dishes utilizing various cooking techniques. Eggplant has a mild flavor and “meaty” texture . It  makes the perfect addition to stews, casseroles, and vegetarian main dishes.The most common eggplants, which are dark purple, are known as American, or globe eggplants. But there are also Japanese, Chinese, Thai, Italian, and Spanish varieties that come in a whole host of shapes, sizes, and colors.
Here are 4 more ways to enjoy eggplant:

Grill eggplant whole (with a couple of holes poked in it to let steam escape) or grill it halved or sliced with a light coating of extra-virgin olive oil and a sprinkling of herbs.

And our famous Malaysian signature terung dish "Terung dgn Ikan Bilis Goreng Berlada" ~~ egg plant /brinjal with anchiovy

Ingredient

2 brinjal

1 big red onions

10-13 fresh red chillies

1asam keping

alittle oil, salt and sugar and option, aji no moto

*

*

Slice the egg plant and deep fry slightly brown and set aside

fry anchiovy until slightly brown and crispy and set aside

Blend 10 fresh chillies with 1 big red onion.  Then heat a pan with a little oil.  Then saute the blended chillies, add asam keping, a little sugar, salt and cooked until slightly brown or the chilly is cooked then switch off  fire.  When the chillies are cooled, put in the eggplant and anchiovy and mix them together. 

 

 And waallah, supeerb ..

Chicken and Mushroom money bags

Ingredients

For the pancake money bag

125g all purpose flour

2 eggs

120ml milk

salt, to taste

30g butter, melted

30g blanched and preessed spinach, roughly pureed

For the stuffing

100g diced chicken breast

10ml olive oil

5g chopped garlic

25g shallots brunoise

100g Dutch button mushrooms, diced small

50g grated Emmental cheese

50ml fresh cooking cream

5g parsley, chopped

Method

To make pancakes, whisk together flour and eggs in a large bowl.  Gradually stir in the milk and 120ml water. Then fold in the spinach puree and mix well.  Add salt and butter; beat until smooth. Adjust batter consistency.  Heat a greased griddle ad prepare thin pancakes.

For chicken and mushrom stuffing, saute chicken with olive oil, garlic and shallots.  Add mushrooms, cook until water evaporated.  Add cream and cheese.  Season and add parsley.  Set aside.

Lay pancakes on a flat surface and stuff with chicken-mushroom stuffing; bring the edges together, tie the money bag with the cooking vine and serve.

Prawns and peach salsa in Parmesan cups

Ingredients

75g fresh peach, blanched, peeled, cubed

5ml lemon juice

10g tomatoes, blanched, peeled, deseeded and cubed

10g sweet onion finely chopped

2g fresh coriander

7ml olive oil

5g honey

2ml vinegar

10g jalapeno, chopped

10g lettuce, finely chopped

salt and pepper, to taste

prepared Parmesan cheese cups, (to make Parmesan cheese cups beforehand,

melt Parmesan cheese in small greased cups and allow to cool for an hour to

take the shape of the cup mould. 

Methods

Toss the blanched peach cubes with lemon juice.

To prepare peach salsa, combine peaches, tomatoes, onion, and coriander in a bowl.  Then add olive oil, vinegar, honey, jalapeno and lettuce and toss well.  Season with salt and pepper, to taste.

Place the peach salsa in the Parmesan cups and top with prawns.  Arrange cups upright on a serving platter and serve with dipping sauce of your choice.

Dalca Daging Tulang Antie Sara

Bahan2nya

1 kg daging tulang

8 sdu besar rempah kari daging

asam jawa secukupnye

1/2 biji kelapa

4 biji ubi kentang

5 biji cili hijau

2 biji pisang kari

5 biji tomato

Bahan tumisan

2 inci halia

6 ulas bawang merah

5 ulas bawang putih

1 sudu teh jintan manis

(semua bahan ditumbuk halus)

Cara memasak:

Daging tulang direbus hingga empuk, angkat dan ketepikan.  Kacang dal direbus 3/4 masak, angkat dan ketepikan.  Sementara itu campurkan rempah dan air secukupnya dan dimasak hingga pecah minyak. Sebaiknya dimasak agak lama, masukkan daging tulang bersama air rebusan dan dimasak hingga mendidih barulah dimasukkan kacang dal, diikuti dengan kentang, pisang, terung, tomato dan cili hijau.

Masukkan perahan air asam jawa dan sedikit santan serta garam secukupnya.  Setelah semua bahan dimasukan telah empuk, pastikan rasanya terlebih dahulu sebelum diangkat.

Panaskan sedikit minyak sapi dan tumiskan bahan yang telah ditumbuk hingga naik bau, angkat dan siramkan ke dalam periuk dalca yang sudah diangkat.