cara masak

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Cara memasak nasi ayam

NASI
8 ulas bawang putih – kisar
4 inci halia – kisar
4 tin susu beras
4 tin sup ayam
2 helai daun pandan
majerin/butter
1 sudu kecil serbuk kunyit

CARA
1. Tumis bwg putih, halia dgn majerin.

2. Lepas naik bau, masukkan sup ayam,daun pandan, serbuk kunyit dan beras. Tunggu hingga masak.

SUP AYAM
1 ekor ayam dipotong ikut suka
2 inci halia
5 ulas bawang putih
1 inci kulit kayu manis
2 bunga lawang
2 buah pelaga
2 cengkih
garam
air

Cara
1. Tumis halia dan bawang putih yang telas dihiris halus.

2. Masukkan kulit kayu manis,bunga lawang,buah pelaga dan cengkih.

3. Masukkan ayam dan goreng selama 5 minit.

4. Masukkan air dan garam secukup rasa.

5. Biar masak dan simpan 4 tin sup ayam untuk digunakan untuk memasak nasi ayam.

6. Keluarkan ayam untuk digoreng

SAMBAL CILI
10 tangkai cili merah
2 bawang putih
2 sudu besar air limau nipis
gula dan garam secukup rasa

Cara
Blend semua bahan

KICAP
200 gm hati dan pedal ayam
sedikit minyak
2 mangkuk kicap
gula secukup rasa

Cara memasak :
Goreng hati dan pedal ayam dan campurkan kicap dan gula

AYAM
Ayam yang telah dimasak sup ditoskan drp supnya
3 sudu besar madu
3 sudu besar kicap & 3 sudu besar sos lada hitam

 
 

Cara memasak :

Campurkan semua bahan, perap sebentar dan goreng ayam shingga berwarna keemasan

Cara memasak asam pedas sedap

Cara-cara memasak asam pedah adalah seperti berikut:-

Recipe: Assam Pedas Pomfret

Ingredients:

1 pomfret (1/2 pound to 1 pound)
10 small okras
1 tomato (cut into wedges)
1 teaspoon of fish curry powder
2 sprigs of daun kesum (Vietnamese mint/Vietnames coriander)
5 tablespoons of cooking oil
1 tablespoon of palm sugar/sugar
Salt to taste

Spice Paste:

1 clove garlic
1 stalk of lemon grass (white part only)
4 shallots
8-10 dried chillies (depends how spicy you like)
1/2 tablespoon of belacan (prawn paste)

Tamarind Juice:

1 1/4 cup of water
Tamarind pulp (size of a small ping pong ball)

Method:

1. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
2. Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
3. Heat oil and fry the spice paste for 2 minutes or until fragrant.
4. Add the tamarind juice, fish curry powder and bring to boil.
5. Add the tomato wedges and okras and bring to boil.
6. Add the fish, salt, and palm sugar/sugar.
7. Simmer on low heat for 5 minutes or until the fish is cooked.
8. Serve hot

arahim.shafie[@]gmail.com

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