Ayam Damsyik

Bahan:
• 6 g bawang putih
• 12 g bawang kecil, dikisar halus
• 4 g halia
• 10 g serbuk jintan manis
• 30 g serbuk jintan putih
• 5 g serbuk kunyit
• 2 g daun kari
• 15 ml minyak sapi
• 10 g keju parmesan
• 20 ml santan
• 5 ml susu cair
• 2 g garam
• 1 g gula


Bahan perapan:
• 600 g ayam/bebiri muda
• 5 g jintan manis
• 10 g jintan putih
• 5 g garam
• 2 g halia


Cara membuat:
1.Perapkan ayam/bebiri muda dengan jintan manis, jintan putih, garam dan gula semalaman.
2.Setelah diperap ayam/bebiri muda hendaklah digoreng setengah masak.
3.Tumiskan bahan yang sudah dikisar sehingga keluar aromanya.
4.Masukkan kedua-dua serbuk jintan bersama serbuk kunyit, tumis sehingga pecah minyak.
5.Setelah pecah minyak masukkan pati santan pekat dan gaul sehingga sebati.
6.Kemudian masukkan susu cair, biarkan sebati dan bersalut.
7.Akhir sekali masukkan keju parmesan bersama garam dan gula

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Posted in: Koleksi Resepi,Resepi Ayam,Resepi Hotel

Laksa Johor

Bahan-bahan:
100 gm ikan tenggiri (1- 2 keping)
300 gm ikan kembung putih (pelaling)
3 sudu besar kerisik
2 sudu besar rempah kari ikan (bancuh dengan 1/2 cawan air)
1/2 cawan cili kisar (daripada 10 tangkai cili kering)- tambah jika suka lebih pedas
3 keping asam keping
1/2 cawan udang kering dikisar halus


Bahan dikisar halus:
5 ulas bawang merah
3 ulas bawang putih
1 labu bawang besar
sedikit halia
sedikit lengkuas
2 batang serai dihiris
1 sudu besar ketumbar biji ditumbuk halus
1 cawan santan pekat
1 batang serai dititik
segenggam daun kesum
1 sudu besar air asam jawa
2 sudu besar gula
1 batang bunga kantan dihiris kecil


Bahan ditabur:
1 batang timun dihiris nipis dan potong membulat seperti buat nasi kerabu (jadi gelang lilit)
1 labu bawang besar dihiris nipis
limau kasturi
tauhu goreng dan potong kecil
kacang panjang dihiris nipis
taugeh dibersihkan (tak perlu celur)


Cara membuat kuah:
1. Rebus ikan bersama 6 cawan air dan asam keping hingga mendidih dan empuk. Toskan ikan dan asingkan tulang dan isinya. Simpan air rebusan ikan untuk proses seterusnya.
2. Kisar isi ikan dengan mencampur 2 cawan air rebusan. Ketepikan dulu.
3. Panaskan 1/4 cawan minyak dalam periuk. Tumis bahan kisar hingga wangi. Masukkan cili kisar, rempah kari dan kerisik dan tumis hingga pecah minyak. Gunakan api perlahan dan kacau sentiasa.
4. Tambahkan sedikit air rebusan. Masukkan isi ikan, ketumbar, dan udang kering . Tumis lagi hingga wangi.
5. Masukkan kesemua air rebusan dan santan dan biar kuah mendidih. Tambah air jika kuah terlalu pekat. Masukkan serai, daun kesum dan bunga kantan dan air asam jawa. Masukkan garam secukup rasa dan gula.
Biar kuah mereneh kerana kuah laksa bertambah sedap apabila dididihkan berulangkali.

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Posted in: Koleksi Resepi,Resepi Laksa

Laksa Johor

Ingredients A:

125 ml / 4 fl oz Vegetable Oil
2 litres / 64 fl oz Coconut Milk (Santan Cair)
500 g / 1 pound 1 ½ oz fresh Prawns
300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked
1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked
100 g / 3 ½ oz Salted Fish (Ikan Masin)
2 small packets Meat Curry Powder – mixed with water to a paste
1 cup roasted, pounded desiccated Coconut (Kerisik)
1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
5 Mint Leaves (Daun Pudina), finely chopped
Salt and sugar to taste

Laksa Paste Ingredients:

3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled
2 cm / 1 inch fresh Ginger, peeled
8 Lemongrass (Serai), sliced
5 Garlic cloves
½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained
3 cm / 1 ½ fresh Turmeric (Kunyit), peeled
30 dried Chilies, soaked in boiling water and well drained
125 ml / 4 fl oz roasted Shrimp Paste (Belacan)
25 Shallots (Red Onion), peeled
1 cup water

Ingredients B (optional):

2 packets Spaghetti, boiled until cooked
2 Cucumbers, peeled, discard seeds and slice into thin narrow strips
250 g / 9 oz Bean Sprout (Tauge)
200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang), sliced thinly
15 Basil Leaves, finely chopped
10 Calamansi Lime (Limau Kalamansi, Limau Kasturi), halved
1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan)

Method:

Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry till fragrant.

Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant and oil begins to appear on the surface.

Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in salt and sugar to taste.

Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy together with Ingredients B.


Note:
Seafood Stock: Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass (Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all ingredients well and strain.

Credit to:AsianFoodChannel

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Posted in: Chef Wan,Koleksi Resepi,Resepi Laksa

Beef in Black Sauce:Daging Masak Hitam

Ingredients:
90 ml / 3 fl oz / 3/8 cup Vegetable Oil
1 kg / 2 Pounds / 3 oz Beef, finely sliced (Striploin, Sirloin, Topside)
3 pieces Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
45 g / 1 ½ oz / ¼ cup Brown Sugar or Palm Sugar (Gula Melaka)
1 litre / 1 3/5 pints / 4 cups water
125 ml / 4 fl oz / ½ cup Dark Sweet Soy Sauce (Kicap Manis)
3 Tbsp / 2 ½ fl oz Chili Powder or ready-made
Chili Paste (Cili Boh)
Salt

Paste Ingredients: - to be Finely Grounded
8 Shallots (Red Onion), peeled
4 Garlic Cloves, peeled
2 cm / 1 inch Ginger, peeled & chopped
4 Lemongrass (Serai), finely sliced
1 tsp Turmeric Powder
Water to blend

Method:
Heat the oil and sauté the Paste until fragrant and oil begins to appear on the surface.

Add in Beef, Tamarind Juice, Dark Sweet Soy Sauce, Brown Sugar and water. Stir well. Add salt, pepper and Palm Sugar to taste.

Simmer until the Beef is tender, and the sauce almost dry.

Serve

Source:Asian Food Channel
LINK

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Posted in: Chef Wan,Koleksi Resepi,Resepi,Resepi Daging

Resepi Masterchef:Kek Lapis Puding Nasi Bercoklat dan Keju Berkrim

INGREDIENTS FOR CHOCOLATE RICE PUDDING:
2 cup Coconut Milk
2 cup Cooking Cream
1 cup White Rice
¼ tsp Salt
¼ cup Sugar
150gm Converture Chocolate
1 tbs Vanilla Extract

METHOD:
1.Combine all ingredients except the chocolate and vanilla in large heavy saucepan.
2.Place over medium heat and bring to boil, stirring constantly, reduce the heat stirring often until the rice is very tender and very tender.
3.Take the sauce off the heat and stir in the chocolate until melted, add in vanilla.
4.Set aside.
**Note: - This dessert needs to be chilled.

INGREDIENTS FOR CHOCOLATE SPONGE CAKE:
3 nos Eggs
100gm Sugar
75gm Flour (Soft)
25gm Cocoa Powders

METHOD:
1.Set the oven 180C, Beat the eggs and sugar in the mixer to high speed until ribbon stage.
2.Fold in the sieved flour and cocoa together slowly in low speed.
3.Papered baking tray and bake 10 minute to 12 minute.

INGREDIENTS FOR CREAM CHEESE:
500gm Cream Cheese
100gm Honey

METHOD:
In the mixer cream the cheese by using paddle until soft and add in honey.

INGREDIENTS FOR STRAWBERRY AND RASPBERRY COMPOTE:
1 box Strawberry
1 box Raspberry
100gm Sugar
Water
2 tbs Corn Flour
1 nos Lemon Juice
Red Colour

METHOD:
1.Wash the strawberry and raspberry, blend the strawberry with some water and sugar.
2.Transfer to saucepan and in the lemon juice and red colour bring to boil.
3.Add in the raspberry allow to simmer and reduce.

TOOLS USED:
1.Blender(1)
2.Saucepan(1)
3.Table spoon(1)
4.Wooden spoon(1)
5.Chef knife(1)
6.Rectangle Plate(1)

GARNISHING:
1.1 stalk Mint leaf.

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Posted in: Koleksi Resepi,Resepi Kek,Resepi Masterchef

Selamat Hari Raya Aidiladha

SELAMAT HARI RAYA AIDILADHA BUAT SEMUA

PENGUNJUNG BLOG KOLEKSI RESEPI ZAIFA.

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Posted in: Aidiladha