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Author: ninoZ

[kompilasi] MASAKAN BARAT dan ANTARABANGSA

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Post on 18-1-2005 10:20 PM |All posts
Pad Thai - Pad Thai  [seribulan]

The ingredients listed below can be quite intimidating but many are optional. If you would like to make authentic pad Thai like what you can be find in Thailand, use all the ingredients.

This is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.   
2-3 Servings

--------------------------------------------------------------------------------


1/2     lime        Tips and substitutions
Shrimp can be substituted or omitted.

Tamarind adds some flavor and acidity, but you can substitute white vinegar.

The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.

If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.

The original recipe calls for crushed roasted peanuts. For health reason and personal preference, I substitute cashews for peanuts.

1     egg        
4  teaspoons  fish sauce        
3  cloves  garlic, minced        
1/2  teaspoon  ground dried chili pepper        
2  tablespoon  vegetable oil        
1     shallot, minced        
2  tablespoon  sugar        
2  tablespoon  tamarind        
1/2  package  Thai rice noodles        
1/2-1/4  lb  shrimp   Optional   
1/2     banana flower   Optional   
1/3  cup  tofu - extra firm   Optional   
1-1/2  cup  Chinese chives - green   Optional   
2  tablespoons  cashew   Optional   
1-1/3  cup  bean sprouts   Optional   
1  tablespoon  preserved turnip   Optional   

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes. Julienne tofu and cut into pieces 1 inch long. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok if you do not have one but any big pot will do. Use high heat and pour oil in the wok. Fry the cashew nuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to cook a little brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with fried cashews. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.


Chicken Basil - Gai Pad Gra Pow [seribulan]

This is one of the classics of Thai food and is surprising easy to make.   
2 Servings

--------------------------------------------------------------------------------


2  tablespoons  vegetable oil        Tips and substitutions
You can substitute ground turkey for ground chicken. Some people like the meat cut up in bite size piecesrather than ground.

In Thai restaurants in America, Sweet basil or Thai basil is usually used for this dish. While an acceptable substitute, it is not quite the same.

4-7     Thai chili pepper, minced        
1  tablespoon  sugar        
1-2  packages  holy basil        
1/2  lb  ground chicken        
1  tablespoon  garlic, minced        
3  tablespoons  fish sauce        

Mince garlic and chili pepper together. Clean and pick gra-pow leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves.

Fry the garlic and chili pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add sugar and fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the gai pad gra pow in the serving plate or dishes. Serve hot with rice.

Normally in Thailand, gai pad gra pow is served with a small bowl of chili pepper in fish sauce.


chicken with basil [chempaka_ku]

300g boneless chicken - cubed
2 tbsp vegetable oil
2 batang daun bawang (or more..)
2 tbsp cili padi, dicincang (or more...)
1 tbsp kicap pekat
2 tbsp gula melaka
2 tbsp fish sauce
1 cawan daun selasih Thai (basil)

Stir fry chicken until berwarna putih.
Masukkan daun bawang dan cili padi.  Fry for 1 minute.
Masukkan kicap, gula melaka, sos ikan, gaul dan masukkan daun selasih.
Hidang dengan nasi.

Tips:  Lebin sedap kalau dibiarkan for a few hours sebelum dimakan.

[ Last edited by  NoorMasri at 6-12-2006 10:46 PM ]
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Post on 18-1-2005 10:21 PM |All posts
Fried Rice - Kow Pad  [seribulan]

In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. The most popular fried rice is crab fried rice. But for me, fried rice is a good way to clean the refrigerator since most any vegetables and meats you have in your fridge will do. For meats, can use everything - , canned crab, tofu hot dogs - your name it. Any vegetables will do too. Have fun!

Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime.   
2 Servings

--------------------------------------------------------------------------------


3  tablespoon  vegetable oil        Tips and substitutions
Making great fried rice requires a number of tricks:
- A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable.
- High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant.
- Dry rice - Making your rice a little drier than normal or using day-old rice keeps the rice from clumping together and turning into wok-concrete.
- Ground black or white pepper and lime - You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.

1     tomato, thinly sliced        
2  teaspoons  soy sauce - mushroom        
    pinch  ground pepper        
1  teaspoons  fish sauce        
1  cup  cooked rice        
3     Thai chili pepper   Optional   

1/2     onion, chopped   Optional   
1     lime   Optional   
1     green onion   Optional   
2  cloves  garlic, minced   Optional   
2     eggs   Optional   

When the pan is extremely hot (smoking hot), pour in the oil and follow with meat. Stir quickly. It can get real smoky. If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your pan is not hot enough. When the meat is cooked, set it aside or just put it on the side of the pan if you can. Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper.

Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice.

Serve hot with a 1/4 wedge of lime and whole green onion.


Tom Yum Goong - Tom Yum Goong [seribulan]

This is definitely a recipe that you can only balance by taste -- it should never be bland, but hot and sour.   
2 Servings

--------------------------------------------------------------------------------


4  cups  water        Tips and substitutions
Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.

serve this soup directoy into individual bowls for each person.

If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.

1  cup  shrimp        
5     mushrooms        
1-2     limes        
1     lemon grass        
3     kaffir lime leaves        
2  tablespoon  fish sauce        
5  sprigs  cilantro        
3     chili peppers        
1  tablespoon  nam prig pow   Optional   

Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.

TOM YAM KUNG" [MAKLANG]

BAHAN-BAHAN
3 Tangkai Lada Kering
2 Tangkai Serai
2 Biji Bawang Besar
2 Sudu Besar Gula
2 Sudu Besar Pes Tomyam
500ml Nampla (sos ikan)
3 Helai Daun Limau Purut
5 Biji Cili Padi
100g Udang
2 Tangkai Daun Sup
1 Sudu Besar Sos Tipparot
1 Biji Tomato (potong 4)
3 Kuntum Cendawan Butang (potong 4)
2 Sudu Besar Stok Ikan

CARA MEMBUAT

1. Masukkan stok ikan dan didihkan selama 3 minit
2. Masukkan daun limau purut,serai yang telah dipotong.
3. Kemudian masukkan bawang yang telah dipotong.
4. Selepas itu masukkan udang,cendawan,tomato,sedikit gula,nampla (sos ikan),air limau nipis dan susu cair.
5. Akhir sekali taburkan daun bawang dan daun ketumbar

TOMYAM BERSANTAN - cikdak


pes tomyam cap nona dalam 3-4 sudu besar
serai di titik 3-4 batang
duan limau purut
cili api + cili merah dihiris... ikut daya kepedasan anda
bawang putih titik 5-6 ulas
bawang besar dipotong bulat
tomato dipotong 1-2 biji
air rebusan kulit udang + tulang ayam
daun bawang & daun ketumbar dihiri
udang, sotong, isi ayam ... secukupnya
air asam limau dalam 3-4 or ikut selera
sayur2 macam brokoli, carrot, sweat peas, cauliflower, cendawan....etc
santan pekat dalam 3-4 sudu besar
garam secukupnya

Masak macam biasa nak buat tomyam tu jugalah.....iaitu masukkan serai, daun limau purut, pes tomyam, cili hiris, tomato hiris, bawang dan bawang putih dalam air rebusan....masak sampai mendidih, tambah lauk2....masak lagi kacau2... masukan sayur.... perasakan dengan air sam limau dan garam. Rasa tu adjustlah mana yang patut ikut selera sendiri.. okay...
Kemudian sekali add santan....kacau cepat2... tutup api.

Kalau nak makan dengan mi....curah atas yang dah dicelur...tabur daun bawang dan ketumbar di atasnya..... fuh!!! memang sedap!

Note: sapa nak buh gula ke..nampla ke boleh juga .... tapi rumah cikdak tak berapa yakin nak guna nampla ni sebab made in thailand....tomyam pes pula suka guna cap nona sebab dia takde msg dan rasa dia natural.... tapi sayang betul sebab susah nak jumpa sekarang...



Tom Yam Ketam (Resepi Ala Thai) [cantique]

Bahan-bahan yang diperlukan:

500 gm ketam (rebus dan potong mengikut kesukaan)
10 biji cili padi (diketuk)
2 batang serai (dititik)
2 biji tomato (dibelah 4)
1 labu bawang besar
5 helai daun limau purut
5 tangkai cili kering (digiling)
3 biji bawang merah (digiling)
1 tangkai daun bawang
1 tangkai daun sup (dihiris)
5 cawan air rebusan ayam
1.2 gm halia



Cara-cara membuatnya:

1) Panaskan minyak dan tumis cili giling, kemudian angkat dan asingkan.
2) Masukkan ketam dan serai ke dalam air rebusan ayam dan masak hingga mendidih.
3) Masukkan daun limau purut, bawang besar, cili padi dan tomato.
4) Akhir sekali, apabila hendak diangkat baru masukkan cili goreng tadi

[ Last edited by  NoorMasri at 6-12-2006 11:22 PM ]
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Post on 18-1-2005 10:24 PM |All posts
Satay - My Version - Satay  [seribulan]

Satay is a great barbeque food and fun to eat. Cook it right along with your barbeque chicken or burger.

This is an easier method for making satay than people generally use in Thailand; it has fewer, easier to find ingredients and does not compromise the taste.   
4 Servings

--------------------------------------------------------------------------------


1  teaspoon  sugar        Tips and substitutions
Sometimes there is not enough tumeric in curry powder. If you like the brighten up the color for presentation, add a dash of tumeric.

1  teaspoon  salt        
1  lb  chicken/meat      
2  tablespoons  curry powder        
1/2  cup  coconut milk        
       bamboo skewer        

Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the meat into thin strips (about 1/4 of an inch thick) that will fit onto the skewers. Marinade the meat and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time). For a shorter marinade time, I massage all the seasonings into the sliced meat for a couple minutes.

Thread the meat onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice, I find that stuffing the skewers gives me a moister, tastier result that is tenderer than when it is stretched tight.

In Thailand, the satay is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. The charcoal has been burning for a while. It is hot, but not flaming. There should be ashes covering the charcoal so that the satay can be cooked evenly without burning.

Grill and serve with peanut sauce and cucumber in vinegar.



Peanut Sauce - Nam Jim Satay [seribulan]

4 Servings

--------------------------------------------------------------------------------


1  tablespoon  tamarind        Tips and substitutions
In Thailand, people use peanuts ground up in a mortar instead of peanut butter and the sauce is granular with just a little creaminess. However, I use peanut butter because peanut butter is essentially finely ground peanuts and more convenient and common in American kitchens. The peanut butter I prefer is chunky natural, freshly ground (instead of the brands that have sugar or vegetable oil added). Smooth peanut butter will do too.

3  tablespoons  sugar        
2-3  tablespoons  peanut butter        
2  tablespoons  fish sauce        
1  tablespoon  curry paste -red        
3/4  cup  coconut milk        

Add the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add the peanut butter and the rest of ingredients. Stir and taste. You should be able to taste the fish sauce, sugar and tamarind flavors. If it becomes too thick, add a few teaspoons of water to thin the paste.

Serve with satay. Place the sauce on a flat plate for easy dip, saucer dish is the best.


  Cucumber in vinegar - Ahjaad
This is a good summertime salad substitue. If you keep it in the fridge, it is nice and cold when you serve it. The acidity of the vinegar plays off well against sweet dishes.

Because of the vinegar, this can sit for days in the refrigerator and stay good.   
2 Servings

--------------------------------------------------------------------------------


1/3  cup  water        Tips and substitutions
In Thailand, they use long red peppers that are mild.

You can cut back on the sugar if you like.

1/3  cup  vinegar        
1/4  cup  sugar        
2     shallots, thinly sliced        
1     cucumber, quartered and thinly sliced        
1     long hot pepper, sliced   Optional   

Place all ingredients in a serving bowl. Chill and serve.
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Post on 18-1-2005 10:25 PM |All posts
Tod Mun - Tod Mun  [seribulan]

My favorite! Tod Mun is eaten as a snack or appetizer in Thailand. But as with most appetizers, Tod Mun can be eaten with rice as a main course.   
3 Servings

--------------------------------------------------------------------------------

1/2  cup  vegetable oil      
Tips and substitutions
If you can't find kaffir lime leaves, omit them. Dry ones won't do the trick.

If the mixture is not well mixed, Tod Mun will not be chewy when cooked. It will tend to break easily. Inconsistent results can also come from the wrong type of fish or how fresh the fish is.

1  tablespoon  sugar        
1/2  tablespoon  salt        
3     kaffir lime leaves        
1/4  lb  green beans        
3/4  lb  fish paste        
1     egg        
1  tablespoon  curry paste -red        

Stack all the kaffir lime leaves and roll them tightly. Slice the roll of leaves into very thin strips. Slice green beans into cross-sectional pieces, 1/8 inch (1/4 cm.) thick.

Mix all the ingredients, except for the kaffir lime leaves and green beans, in a bowl. Stir until the mixture becomes a paste with smooth and shiny consistency again. For some fish pastes, it takes 3 minutes to get the smooth texture. For other fish pastes, you may want to use a mixer on low power because you'll be churning it for 1/2 hour by hand. There's no way I've found to make sure that the fish paste is good before working with it. Then, add kaffir lime leaves and green beans and stir again to mix them in.

In a flat bottom pan, heat up the oil on medium heat. Test the temperature by dropping a smaller piece of fish paste mixture in. When the oil is ready, the mixture should puff around the edge. Once the oil is hot enough, drop a tablespoonful in the pan. When the down side has cooked, use a spatula to loosen the tod mun, then flip the uncooked side down and push it down with the spatula to make it flat like a pancake. Flip again to get both sides brown. Drain or pat with paper towels to remove the oil. Serve hot with the sauce below.

  
Tod Mun Sauce - Nam Jim Tod Mun [seribulan]
   
4 Servings

--------------------------------------------------------------------------------


5  tablespoons  vinegar        Tips and substitutions
As always with Thai food. Add a little more of red pepper sauce if you like it hot. Or add a little more of the sugar if you like it sweet. Tasting is the key.

In Thailand, peanuts is used instead of cashew. But its link to cancer, I substitute other nuts for peanuts.

5  tablespoons  sugar        
1/2  teaspoon  ground fresh chili paste        
1/2     cucumber, quartered and thinly sliced        
1-2  tablespoons  cashew        

Combine vinegar, sugar and rep pepper sauce together in a small bowl. Heat in microwave until all ingredients mix well, approximately 1 min. Add the sliced cucumber and mix well. Toast cashew nuts in a pan. Then crush cashew nuts into small pieces. Top it on the sauce. Refrigerate the sauce until Tod Mun is ready.
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Post on 18-1-2005 10:28 PM |All posts
Homemade TomYam paste [lobak oren]

1 labu bawang putih...
dua tiga biji tomato...
serai(dua tiga)

blend semua ni..together....ni paste tomyam nyer..jgn risau or takut guna bawang putih ni sampai selabu... takder rasa bawang pon nanti..trust me

ayam rebuskan dulu..ambil stok ayam tu.. put a side..
tumis paste sampai naik bau..or pecah minyak
masukkan daun limau purut..
then masuk stok ayam.. masuk lagi serai yg dititik.. masukakan ayam n seafood,
potong bawang besar(jgn besar sgt bwangnya) potong empat..all the sayur2...yg senang layu2 tu masuk last2..
then potong limau nipis sebiji n perahkan dlm tomyam ni... adjust ikut rasa..kalau tak cukup masam, tambahkan lagi air perah limau ni..tapi ini last tau, the limau.
garam jgn lupa...
aaaa apa lagi yer... rasa nya dah cukup.. haaaaaaaa jgn lupa cili padi yg dah dititik... kalau nak pedas bagi lebih2..



PES TOMYAM[hanieliza]

Bahan-bahan
3 s/b cili kering kisar
1 s/b udang kering dikisar
1 s/b belacan
1 s/b asam jawa dibancuh dengan sedikit air
5 ulas bawang putih dikisar
10 ulas bawang merah dikisar
1 s/b gula
garam
2 s/b jus limau nipis
Minyak untuk menggoreng

Cara membuat
1. Campurankan cili kering, asam jawa dan perahan limau nipis.
2. Tumis bawang putih dan bawang merah hingga naik bau.
3. Masukkan udang kering dan belacan. Goreng hingga kekuningan.
4. Masukkan campuran cili kering tadi dan diikuti dengan garam dan gula.
5. Goreng hingga pecah minyak dan tidak terlalu garing.

Nota Tambahan
Ia akan menghasilkan lebih kurang 1/2 kilo paste. Sejukkan dan simpan di dalam peti ais.

[ Last edited by  NoorMasri at 6-12-2006 11:06 PM ]
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Post on 18-1-2005 10:30 PM |All posts
Noodles with Fish Curry Sauce - Kanom Jeen Nam Ya [seribulan]

Kanom jeen nam ya is a dish of many flavors. This dish can taste totally different depending on the variety of the accompanying vegetables. The vegetables can be served fresh or boiled.

Recycle your baked, broiled or steamed fish into this dish. If you are avoiding red meats, this is a wonderful dish with lots of vegetables.   
2 Servings

--------------------------------------------------------------------------------

Learn more about this and other similarly prepared Round rice noodles served in a round, flat ball (Kanom Jeen) recipes


Thin Rice Noodles - Kanom Jeen [seribulan]
   
2 Servings

--------------------------------------------------------------------------------


1  package  thin rice noodles        

Boil rice noodles according to the instructions on package or just boil the noodles in plenty of water until soft. It should take about 3-4 minutes. Pour out hot water and rinse in cold water. Grab a handful and fold them in your palm. Press your palms together to get the water out. Place them in a ball shape on a plate. When you eat, each person can scoop 1 or 2 (or 3) noodle balls for their own plate.



Namya - Namya [seribulan]
   
--------------------------------------------------------------------------------
  
1  piece  white fish        
2  tablespoons  namya curry paste        
1  tablespoon  fish sauce        
3/4  cup  coconut milk        
1  tablespoon  Chinese keys   Optional   

In Thailand, mud fish (aka snake head fish) is used, but any white fish, or even canned tuna is perfect. If you have left over fish that is not fried or heavily spiced, that will do, too. If you use fresh fish, cook it first by boiling or broiling. All you need is a small piece of filet 3 in. by 3 in. Mash the cooked fish in mortar or food processor to turn it into fine fibers. Ground the Chinese keys if you choose to use them. Most namya curry pastes available are sufficient without adding Chinese keys. But my taste buds require more.

If you have a tough time finding namya curry paste, use red curry paste and add chinese keys. The difference between red curry paste and namya curry paste is that namya curry paste has an additional ingredient, Chinese keys.

Add 1/2 cup of coconut milk and curry paste to a pot over medium to low heat. Let the mixture simmer until red oil starts to appear. Add the rest of coconut milk, fish, fish sauce and Chinese keys. It should have a thick consistency.


Namya Vegetables - Namya Mo-uud [seribulan]
   
2-4 Servings

--------------------------------------------------------------------------------


1/2  cup  pickled mustard, sliced        
1  bunch  lemon basil, picked        
1/2  cup  green beans, sliced        
1/2  cup  Chinese water spinach, sliced        
1/2  cup  bitter melon, sliced        
1/2  cup  bean sprouts        
1/2  cup  banana flower, sliced        

This may sounds like a lot of vegetables. You don't have to have all of them. Pick and choose the vegetables that are available to you or that you like. My favourites are pickled mustard, banana flower and lemon basil.

For green beans, Chinese water spinach and bitter melon, slice and blanch them. Set them on a serving dish.

For pickle mustard, just rinse and slice. It is ready to serve.

For bean sprouts, just blach and serve.

For banana flower, slice across the section. Soak the sliced banana flower in water with lime or lemon juice immediately until you are ready to serve to prevent oxidation that will turn them black. Drain add to the vegetable dish.

Lemon basil are served with stems. The dinners can pick the leaves and drop them on their plates at the meal.
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Post on 18-1-2005 10:33 PM |All posts
Noodles in Gravy - Rad Nah [seribulan]

Rad Nah is soothing food. I guess it is the warm gravy and the soft noodles.   
2 Servings

--------------------------------------------------------------------------------


1  tablespoon  yellow bean sauce        Tips and substitutions
You can substitute any meat, tofu or seafood for the meat or omit it altogether. If you omit it, you won't miss much.

If you can't find Chinese broccoli, try collard greens, broccoli, or kohl rabi.

Some people add bean sauce. If you do, add 2 tablespoons and reduce soy sauce to 2 tablespoons.

Good Rad Nah has really tender pork and part of the trick for the tenderest pork is coating it in tapioca flour before cooking it.

2 1/2  cups  water        
6  tablespoons  vegetable oil        
4  tablespoons  tapioca flour        
2  tablespoons  sugar        
2  tablespoons  soy sauce - mushroom        
2  cloves  garlic        
3/4  lb  fresh flat rice noodles        
2  tablespoons  dark soy sauce        
1/2  lb  Chinese broccoli        
1/4  lbs  meat, thinly sliced   Optional   

Coat the pork with 1 tablespoon of tapioca flour. Mince garlic. In a bowl, add water to the rest of flour. This will the base for sauce. Cut up the Chinese broccoli into 2 inch-pieces.

Slice the noodles into 1/2 to 1 inch wide strips. Break the clumped noodles into strands.

You can either heat up the noodles in the a non-stick pan or pot or in the microwave. Cooking it in the microwave loses a little of the texture, but is easier. Part of what I like about rad nah is that some is a little crunchy and some is soft, but when you cook it in the microwave, you dont get the crunchies.

Microwave: Put the separated noodles and 2 tablespoons of dark soy sauce in a microwaveable bowl and mix well. Then microwave it for 3 minutes or until soft.

Non-stick pan or pot: Heat up 4 tablespoons of oil in a non-stick pan or pot. You really want a non stick pan, believe me. When the oil is ready, put in the noodles and stir. Add 2 tablespoons of dark soy sauce on the noodles. The purpose here is to heat up the noodles and add some color. Stir again until all the noodles are broken into pieces. Don't worry if they are cut into small pieces. Keep stirring for 5 more minutes. Set the cooked noodles aside.

Cooking The Meat and Gravy: In a pot or pan that is big enough to hold all the ingredients, heat up the rest of the oil. Add minced garlic and coated meat. Stir for a minute or so until the meat is getting cook. Add the flour water. Stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. Add soy sauce, yellow bean sauce and sugar. Stir. When the sauce is bubbling, it should have a consistency of thick gravy.

And if the sauce is not thick enough, add more flour. If you like thin sauce, add more water. When you add water, adjust the sugar, soy sauce. Remember, Thai food is trial and error, so it is time to taste. If you need more soy sauce, add some. When you are done with tasting, add Chinese broccoli. Stir quickly and turn the heat off. Don't let the greens cook for too long, or they will turn brown and won't be crunchy. Put noodles on plates and top with the sauce. Sprinkle some ground white or black pepper. Serve hot.

In Thailand, Rad Nah is served with sugar, fish sauce, peppers pickled in white vinegar and ground chili pepper for your personal taste. The addition of vinegar with peppers adds a lot of dynamics to the final flavor.

You can make your own vinegar with pepper. Slice any type of green chili pepper that is not hot; do not use the real little ones. Just pour vinegar over and let it sit for few minutes or days.


p/s: this original recipe is not HALAL..You can substitute the pork with other meat - catz
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Post on 21-2-2005 05:48 PM |All posts
spanish omelette [ajinomotonosuga]
-------------------------

mudah ringkas dan nutritious..

salu aku pakai baby spinach..kalo takmo pakai tak pe..saja nak kasik ade vegie dan texture dia nampak cantik ada yellow browny dan kehijauan

so in this part aku tak buh spinach.


bahan.
--------

5 biji tlur
3 biji kentang medium saiz
1 ulas bawang besar
garam
pepper ground ( aku rekemen beli pepper grinder, mudah keje)
butter


cara
------

buang kulit kentang
slice kentang , tebal skit jangan la nipis sangat
slice bawang , di mayang bukan kasik hancur

kacau tlur dengan whisk macam nak buat tlur dadar or scramble eggs

panaskan frying pan...buh minyak skit..buh satu slice butter
masak kentang dan bawang medium api..make sure kentang btul2 masak

bila da masak kentang tuu..curah saja tlur yang dah di pukul dan di campur ramuan lain seme tuh  dalam pan tersebut..api still medium

teknik
--------

pakai hujung pisau..guris edge pan, the whole pan, once edge omelette nampak browny, guna pinggannn  cover pan , by holding bottom pinggan ko flip over the pan kemudian slide balik masukkan dalam pan panas tu , this is to cook the other side

atau kaedah 2 guna kalo ada pan handle BESI/ pan segalanya besi..ko bleh masukkan dalam oven lepas dalam 5 minit on the burner...k?

total minute to cook around 10 minit sebab kita nak masakkan tlur tu saja, the rest tu seme dah cook

Variasi[ninoZ]
masa tumis taruk garlic and sebelum grill taruk capsicum n mushroom then  sprinkle dgn cheese

pukul telur, taruk lada ajishio secukupnya..lada hitam sket pastu taruk daun bayam secukupnya[bior byk sket..nanti dia akan kecut]..then goreng cam biasa
siap la my spinach omelette
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Post on 6-3-2005 04:50 PM |All posts
black pepper steak [sweetgal]

daging (khas utk steak)
3 ulas bawang putih
serbuk black pepper

1) blender bawang putih dan tuang atas steak. peram steak dgn bawang putih dan serbuk black pepper
2) masak atas frying pan guna api perlahan. takyah pakai minyak sbb nanti daging tu kuarkan minyak. masak sampai dah empuk. letak atas pinggan

sos steak

3 ulas bawang putih  )  dikisar
5 cm halia                )  dikisar
100 g sos tomato
150 g sos cili
2 sudu kecik gula
sedikit garam
serbuk lada hitam
sedikit kicap

1) tumis bahan kisar. masukkan semua bahan dan kacau. siap. tuangkan atas steak tadi.

mashed potato

2 biji kentang
10 g butter
100-200ml susu segar
sedikit garam

1) rebus kentang sampai lembut. buang air rebusan tanpa mengeluarkan kentang dalam periuk.
2) buka api perlahan. masukkan butter dan susu dan sedikit garam. sambil kacau lenyekkan kentang tu.

p/s- kalo nak lebih moist tambahkan susu tu. nak masukkan lada itam sket pun bleh.
    - tu resepi utk sorg je. sbb biasa makan sorg2. hehehe. kalau nak buat byk pepandai la budget sendiri.
    - tadi baru buat tapi lupa nak tangkap gambar. dah lapar sgt terus ngap je.
sesapa yg rajin tu nanti letak la gambar ye. makan ngan mayonese lagi sedap. ngan tomato potong sket dan salad.
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Post on 6-3-2005 04:51 PM |All posts

DAGING PANGGANG BLACK PEPPER [NoorMasri]


Bahan-bahan:

1 kg daging batang pinang }dihiris nipis setebal 2 cm
3 ulas bawang putih } ditumbuk halus
1 sudu besar lada hitam } ditumbuk halus
2 sudu besar sos plum
garam secukup rasa

Cara membuat:

Daging dicuci bersih kemudian digaul dgn bahan lain dan diperap selama 5-6 jam didalam peti ais.
Susunkan daging ke dalam dulang pembakar
Panggang daging di dalam oven pd suhu 180'C atau digrill sehingga masak sambil dibalik-balikkan daging tersebut
Penting jgn terlampau lama masak nanti daging kurang moist
Air yg keluar dr daging tadi disimpan utk dijadikan gravy.

[ Last edited by  NoorMasri at 6-12-2006 10:47 PM ]
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Post on 6-3-2005 04:53 PM |All posts
STEAK [hanieliza]



Bahan
500 gm daging steak/tenderloin [bersihkan]
1 s/b kicap pekat
1 s/k madu/gula
1 s/b sos plum

bahan kisar
1 s/k lada hitam
3 ulas bawang putih
2 ulas bawang
1 batang serai
1 inci halia

Cara:
1. Daging dipotong lebar setebal 1 cm [1/2 inci].
2. Gaulkan semua bahan yg disediakan dan perapkan selama 4 atau 5 jam.
3. Masukkan semua bahan dalam non-stick pan dan tutupkan dgn tudung.
4. Masakkan atas api sederhana sehingga air kering dan daging lembut.
5. Angkat daging dan sediakan sos.

SOS LADA HITAM

Bahan
1 s/b lada hitam
1 s/b tepung jagung ]
1 cawan air ] bancuhkan
1 s/b sos tomato
1 s/b kicap pekat

Cara.
1. Gunakan non-stick pan yg merebuskan daging tadi.
2. Panaskan semua bahan termasuk bahan lebihan daging dalam non-stick pan tadi.
3. Bila mendideh, tuangkan dalam mangkuk dan sediakan sayuran untuk hidangan.

SAYURAN

Salad bulat[potong kecil]
tomato segar [potong baji/nipis]
kentang goreng [potato chips]
baked beans[ panaskan sikit]

Susunkan semua saperti dalam gambar dan tuangkan sos lada hitam.
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Post on 7-3-2005 10:24 AM |All posts
Pizza Maggie [fazamania]

Bahan-Bahan:
1 Bungkus maggi
2 biji telur gred A
Sosej (ikut suka)
Carrot (dimayang halus)
Cendawan butang (hiris nipis)
Daun sup (dimayang halus)
Bawang besar (dihiris nipis)

Cara:
Celur maggi, ketepikan. Pukul telur
sehingga agak kembang.

Masukkan perencah maggi, sosej yang dipotong kecil-kecil, carot, daun sup, cendawan butang dan bawang besar serta mee maggiyang telah dicelur tadi. Gaul hingga sebati.

Goreng didalam kuali dengan menggunakan sedikit minyak (seperti menggoreng telur dadar) sehigga masak. Gunakan kuali yang bertangkai.

Cadangan Hidangan:
Makan semasa panas dan boleh dicicah
dengan sos dan mayonis.

p.s: sesuai utk org bujang..
Macam sampah! Semak dgn iklan ntah apa-apa! Naik juling bijik mata!
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Post on 16-4-2005 01:19 PM |All posts
ONION RINGS [jonah]

BAHAN2:

4 biji bawang besar
susu
2/3 cawan yellow cornmeal
2/3 cawan tepung serbaguna - ayak sebelum di sukat
1/4 sudu kecil garam
1/8 sudu kecil serbuk lada sulah
2 sudu kecil shortening cair
1 telur di puul
1 2/3 cawan susu
sediki tepung

CARA MEMASAK:

1.  Kupas bawang dan potong bulat2 setebal 1/4 inci dan pisah2 kan dia.

2.  Rendam bawang dlm susu anggaran 15 minit.

3.  Campurkan cornmeal, tepung, garam, lada sulah, shortening, telur dan
    1 2/3 cawan susu kedalam mangkuk dan bancuh menjadi batter.

4.  Keringkan bawang, celup dalam bancuhan dan goreng sehingga kuning
     keemasan.


Dinda, sebenarnya banyak cara nak buat onion rings ni.  Base pada resipi dia atas, auntie olah sikit jadilah seperti onion rings dlmgambar tu.

So, resipi yang auntie olah tu jadi cenggini:

BAHAN INI BANCUH DENGAN SUSU CAIR ATAU AIR UNTUK JADI BATTER:

1 cawan tepung naik sendiri
1/2 cawan serbuk roti
sedikit lada sulah
sedikit serbuk cili
sedikit garam

1.  Bawang tu boleh rendam dengan susu cair atau pun telur putih.

2.  Celup bawang dlm batter dan goreng sehingga keemasan.

Bahan2 tu boleh di tambah atau tukar, mengikut citarasa masing2.


Baked onion ring [dindazZz]
Bhn A:
1/4  c. plain breadcrumbs
1 tbsp cornflakes
1/2 tsp dried oregano
1/4 tsp cayenne pepper or chilli powder
salt n pepper to taste

Bhn B:
2 medium onions, cut cross ways into 1/2 inch rings

Bhn C:
1 egg white

Cara2 buat:
panaskan oven 180'c
griskan tin pembakar
gaulkan bahan A dgn sebati.
Celup cecincin bawang dlm putih telur. Dripkan lebihan putih telur
Coatkan cecincin bawang tadi campuran crumb; tekan2 skit supaya melekat elok crumbsnye tu.
Susun dlm tin pembakar
Bakar selama 20-30 menit.
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Post on 16-4-2005 03:33 PM |All posts
Bater ala tempura [ninoZ]

tepung gandum
tepung jagung [agak2 1/4 dari sukatan tepung gandum]
1-2 tsp tepung beras
sedikit baking powder
sedikit soda bikarbonate
1 putih telur
sedikit garam
sedikit chicken/seafood stock/granules
lada sulah
garlic powder kalau ade - taruk skettt aje
air secukupnya

bancur semua bahan dlm blender..agak2 mcm bater pisang goreng or slightly cair.
gunakan sebagai bater utk tempura sayuran maupun seafood
paling besh - udang, sotong, cendawan,terung, badik jagung, bayam, kangkung, carrot n sebagainya
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Post on 16-4-2005 06:50 PM |All posts
Roti Boyan [cranko21]




Bahan kulit
500 gm Tepung Gandum
4 sudu besar minyak sapi  ) campurkan dlm periuk or kole kecil
1/2 senduk minyak masak ) dan panaskan sedikit
air + garam secukupnya.

- Gaul semua bahan seperti kita membuat roti canai.

Bahan inti
500 gm kentang - rebus dan di lenyek
sedikit lada putih
daun sop - di hiris halus (biar byk, I pun suka kalau campurkan sedikit daun ketumbar)
bawang goreng secukupnya
sedikit garam
telor 10 biji

- gaulkan semua bahan2 tadi di dalam satu bekas. sebaiknya mengaul semasa kentang masih hangat2. dan ketepikan

Cara
Canai adunan tepung tadi dan isikan inti. Di goreng kering (minyak sedikit jer) di atas kuali leper di atas api yg sederhana hingga kedua2 belah masak.

Selalunya Roti Boyan ni di bentukkan seperti murtabak. Tapi mmg setengah org suka buat ngan bentuk bulat yg di kelim sekelilingnya di gambar kedua.

Hindangkan ngan sambal ikan bilis.

Bahan sambal pencecah

A)
Ikan bilis - di goreng garing dan kisar kasar2 sedikit

B)
200 gm lada kering
10 biji bawang merah
4 ulas bawang putih
sedikit belacan (optional)
50 gm ikan bilis
1-2 sdm gula
sedikit garam
sedikit air asam

Kisar halus bahan2 B kecuali gula dan garam. Tumis di dlm kuali hingga wangi dan masukkan air asam, gula dan garam.
Sambal pencecah ni biarkan sedikit manis2 pedas tak berapa pekat dan tidak berapa cair. Bila dah mendidih, masukkan ikan bilis goreng tadi dan gaul rata
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Post on 16-4-2005 11:10 PM |All posts
MURTABAK - STYLE S'PORE [cranko21]



Kulit Murtabak

1 kg tepung gandum
80 gm minyak sapi
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Post on 17-4-2005 12:54 AM |All posts
Nam Prik Pau [ninoZ]

This is a roasted chili paste that can usually be purchased commercially. It is extremely pungent when fried. It will make your eyes water and cause you to choke if your kitchen is not well ventilated. Because it is easy to buy ready made in Thailand, I have not had to resort to making it myself for many years, but in case you are not so lucky, here is a recipe for it:-

To make approx half a kilo:-

150gm Dried Red Chili,
50gm dry shrimp
50gm kapi [belacan]
50gm tamarind (we refer to this as makham peuak or makham heng, but 'heng' suggests 'dry', when in reality this is the dark brown sticky type of tamarind - not the fresh fruit)
50gm garlic
50gm shallots
50gm sugar
25gm salt
25ml lime juice
100ml cooking oil.

Pound together the dry ingredients (inc. salt and sugar) in a pestel and mortar. Chop the garlic and shallots finely and pound them and the kapi, in as well.

In a bowl mix the pounded ingredients together with the tamarind, the lime juice and the cooking oil.

Fry the resulting paste very gently in a wok for about 30 minutes, frequently turn and press the paste with a large wooden spoon. The oil already blended into the paste should be sufficient for this gentle frying process, but if it dries out because of too much heat add a little more oil to keep it moist, but do not swamp it.

When cool empty into a half liter sized storage jar. Since there are no artificial preservatives, I recommend you store it in a refrigerator.

[my version..cili kering, udang kering, belacan, shallot n garlic tu akan di goreng kejappp je before ditumbuk/blend]

[ Last edited by  NoorMasri at 6-12-2006 11:05 PM ]
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Post on 19-4-2005 11:21 PM |All posts
Gulai Ayam Mussamman
(Mussaman Gai)[cantique]



Bahan-bahan;

2 cawan isi ayam
3 cawan santan
2 sudu besar kacang tanah (panggang)
5 biji bawabg besar - dihiris
4 biji kentang sederhana besar - dipotong dadu (3 x 3 cm)
3 sudu besar pes kari mussaman
2 sudu besar sos ikan
3 sudu besaar gula melaka
3 sudu besar air asam jawa
3 helai daun bay
1 cm kulit kayu manis
5 biji buah pelaga
1 sudu besar minyak sawit (Vesawit)


Cara-caranya;
Potong isi ayam kepada ketulan sebesar lebih kurang 2 inci.
Panaskan minyak di dalam kuali, masukkan pes kari dan 1 cawan santan. Kacau di atas api yang rendah hingga wangi.
Masukkan ayam dan kacau perlahan-lahan.
Masukkan santan yang selebihnya dan renihkan selama 5 minit.
Masukkan kentang, kacang, bawang, sos ikan, gula melaka, air asam jawa, daun bay, buah pelaga dan kayu manis. Renihkan sehingga lembut.
Angkat dan hidangkan.



Ketam Sumbat (POOJA) [cantique]
  
Bahan Bahan:

200 gm isi ketam
3 cawan Minyak Sawit Seri Murni
200 gm isi ayam - dikisar halus
5 sudu besar pati santan
2 sudu besar tepung jagung
1 biji telur
15 helai daun ketumbar - dihiris
  

Bahan-Bahan Rempah (Dikisar Halus)

2 ulas bawang merah
2 ulas bawang putih
1 cm halia
3 cm akar ketumbar
1 sudu kecil biji lada sulah
  

Bahan-Bahan Perasa

? sudu kecil garam
1 sudu kecil gula
2 sudu  kecil sos ikan
  
Bahan-Bahan Sos Cili (Digaul Bersama Hingga Sebati)
  

7 tangkai cili merah - dikisar halus
4 tangkai bawang putih - dikisar halus
3? sudu besar gula
1 sudu kecil garam
1 sudu kecil sos ikan
2-3 sudu besar cuka
1 sudu besar daun ketumbar - dihiris
  

Cara Memasak
  
Kacau isi ayam dengan rempah sehingga melekit dan menganjal.
Masukkan tepung jagung dan telur, kacau hingga sebati sebelum masukkan isi ketam dan pati santan. Masukkan daun ketumbar dan bahan bahan perasa.
Keringkan kulit ketam dan masukkan campuran isi ketam tadi ke dalamnya (8 bahagian).

Kukuskan selama 5 minit atau sehingga ianya masak.Biarkan seketika agar ia sejuk. Panaskan minyak sawit.Gorengkan Pooja sehingga berwarna kuning keemasan dan keluarkan.
  
Hidangkan Pooja panas bersama sos cili

[ Last edited by  NoorMasri at 6-12-2006 11:15 PM ]
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Post on 19-4-2005 11:22 PM |All posts
UDANG JHINGA [cantique]

Bahan-bahan;

15 ekor udang kasar - dibuang kulit dan tinggalkan ekor
1 camca besar daun ketumbar - dicincang halus
1 camca besar daun pudina - dicincang halus
2 biji buah tomato dibelah 4
Garam secukup rasa
Minyak sawit (Vesawit) untuk memasak


Bahan-bahan yang dimesin:

1 biji bawang besar
1 cm halia
2 ulas bawang putih
? camca kecil serbuk jintan manis
? camca kecil serbuk jintan kasar
? camca kecil serbuk ketumbar
1 camca besar serbuk cili
? camca kecil serbuk kunyit
? cawan tairu masam
Jus dari ? biji lemon


Cara-caranya;
Mesinkan semua bahan-bahan di atas dan perapkan bersama udang selama ? jam.
Panaskan minyak dan tumis bahan-bahan yang dimesin sampai wangi. Masukkan udang dan masak sampai pekat dan kering sedikit.
Masukkan buah tomato dan garam.
Angkat dan hiaskan dengan daun ketumbar dan daun pudina sebelum dihidangkan.

[ Last edited by  NoorMasri at 6-12-2006 11:21 PM ]
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Post on 21-4-2005 10:36 PM |All posts
CORDON BLEU [Jonah]



BAHAN2 :

kepingan dada ayam tanpa tulang

PERAPKAN KEPINGAN DADA AYAM DENGAN BAHAN INI SELAMA 3 - 6 JAM DAN SIMPAN DALAM PETI AIS:
bawang putih
serbuk lada sulah atau black pepper
fresh cream
garam



KEMUDIAN KELUARKAN DAN BUATKAN BELAHAN PADA DADA AYAM UNTUK MEMBENTUK POKET DAN SUMBATKAN BAHAN2 INI

parutan cheese mozarella
cendawan butang - cincang
daun basil - cincang



KEMUDIAN, TUTUPKAN BELAHAN TERSEBUT RAPAT2 DAN TUTUPKAN DENGAN MENGGUNAKAN BENANG ATAU LIDI



GORENGKAN DADA AYAM YANG TELAH DI SUMBAT INI DI DALAM MINYAK ATAU BUTTER YG SEDIKIT SAHAJA - SEBENTAR SAHAJA - 1/2 MASAK

KEMUDIAN SUSUNKAN DI DALAM LOYANG

CURAHKAN SEDIKIT SOS DI ATAS KEPINGAN DADA AYAM

BAKAR DI DALAM OVEN DENGAN SUHU SEDERHANA SEHINGGA AYAM EMPUK

SESEKALI TERBALIK2 KAN AYAM DAN CURAH LAGI BAHAN SOS DI ATASNYA

ULANG BEBERAPA KALI SEHINGGA AYAM BENAR2 MASAK


BAHAN2 SOS:

Bawang besar - cincang - optional
daun basil - cincang - optional
Fresh cream
1 tin soup cendawan Campbell
cendawan butang - optional
garam
serbuk lada sulah or black pepper

CARA MEMASAK SOS:

Campurkan semua bahan di atas api yg perlahan sehingga mendidih.
A Cat Won't ..ScratcH  U..If U Dont Piss Em..grrrrrr..meoowww
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Post on 23-4-2005 08:17 PM |All posts
Poutine.[morningdew]

5 medium sized potatoes, peel them and slice in thick fries.
Then drop into pre-heated oil. ketepikan bila dah masak kekuningan.

Sliced n diced Mozarella Cheese.

For gravy or sauce, pick a pouch of 'french fries sauce or hot chincken sauce or any sauce u like, avoid cream base, stir often while thickening the gravy.

Last, put the cheese over the fries in equal portions, and pour generously the gravy/saouce over the cheese/fries mix.

Kentang Bakar Mayo Magic [ninoZ]

bahan-bahan

kentang - direbus 3/4 masak dgn kulit..taruk la garam sket
daun sup n daun bawang - dimayang halus
bwg besar - didadu kecil2
mayonis [kalau nak guna mayonis yg bukan brand mayo magic pun bleh gak ]
sedikit lada hitam kisar
aluminium foil

gaulkan daun sup n daun bwg bersama dgn mayonis, bwg besar dan lada hitam
kentang dibelah dua
isikan sedikit bahan gaul tadi di atas bhg kentang yg telah dibelah n tangkupkan [mcm sandwich kentang la]
bungkuskan kentang tadi dgn kertas aluminium [kalau nak rub kentang dgn butter sket pun boleh gak]
bakar kentang tersebut di atas bbq grill atau dgn menggunakan oven hingga masak..
hidangkan panas2..

variasi
kalau nak tambahkan isi ikan tuna atau isi ayam cincang pun boleh gak..tapi make sure rebus/kukus dulu ayam tu
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Post on 23-4-2005 08:59 PM |All posts
Banana & Ricotta pizza with ham [RasaCinta]

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Post on 23-4-2005 09:06 PM |All posts


Balsamic Chicken With Garlic Couscous [dindazZz]

Bahan2:

Ayam Balsamic:
4 keping dada ayam
1/3 cuka balsamic
1/2 stok ayam
2 sb gula
1 ulas bawang putih, dihancurkan

Kuskus:
1 1/2 c. kuskus
2 1/4 c. stok ayam, mendidih
2 ozs. butter
4 ulas bawang putih
1 st thyme

Cara2:
Perapkan dada ayam dgn cuka balsamic, stok ayam, gula dan bawang putih selama 10 minit.

Utk kuskus, tuangkan stok ayam yg mendidih keatasnya. Tutupkan dgn pembalut plastik dan biar 10 minit

Sementara itu, panaskan butter dan tumis bawang putih dan herba thyme hingga naik bau. Tambahkan kuskus tadi dan kacau 2-3 minit

Gorengkan pula dada ayam. Masukkan jus perapan ayam dan masak hingga pekat.

Hidangkan bersama kuskus tadi
DAPURKU BERWAJAH BARU  --  > http://www.noorma.tk/
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Post on 5-8-2005 12:58 AM |All posts


CUCUR AYAM ALA PAKISTAN (PAKORA AYAM) [NoorMasri]

Bahan-bahan:

2 cawan isi ayam dicincang halus
1 labu bawang besar dicincang
2 biji cili hijau dicincang
1/2 inci halia ditumbuk
1 ulas bawang putih ditumbuk
1 sudu besar perahan lemon
garam secukup rasa
1 cawan tepung gram (besan)
1 sudu besar tepung beras
1/2 sudu kecil minyak masak
1 sudu besar daun ketumbar yg dicincang halus
air secukupnya
Minyak utk mengoreng

Cara membuatnya:

Masukkan isi ayam di dlm bekas disertai dgn bawang besar, cili hijau, garam ,air lemon dan halia serta bawang putih. Perap seketika lebih kurang 30 minit.
Didalam bekas lain masukkan tepung gram, tepung beras, minyak masak, daun ketumbar, garam serta air secukupnya agak2 macam buat cekodok.
Campurkan ayam tadi kedlm adunan tepung, goreng didlm minyak yg banyak hingga kekuningan.
Hidangkan panas-panas bersama sos
DAPURKU BERWAJAH BARU  --  > http://www.noorma.tk/
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Post on 16-9-2005 06:16 AM |All posts


Lo Mai Kai [cranko21] (originally by Gina @ KC
DAPURKU BERWAJAH BARU  --  > http://www.noorma.tk/
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