MARI MENCUBA RESIPI ISTIMEWA!!
Bahan-bahan
400 gm isi ikan merah atau siakap (Dibuang tulang
dan dicuci bersih)
1 sudu besar tepung gandum
Bahan A
10 helai daun selasih (Dicencang halus)
2 ulas bawang putih (Dicencang halus)
5 biji lada hitam (Ditumbuk kasar)
1 sudu teh sos ikan
Bahan B
1 biji cendawan butang segar (Dihiris)
1 biji cendawan shiitake segar (Dihiris)
½ biji bawang besar bombay (Dihiris)
2 ulas bawang putih (Dicencang halus)
1 biji jambu air (Dihiris)
½ biji cili merah (Dicencang halus)
¼ biji cili benggala hijau dan merah (Dihiris)
1 sudu besar cuka hitam
1 sudu besar sos ikan
1 sudu teh jus limau nipis
1 sudu teh gula
Bahan C
Minyak masak sawit secukupnya
Hiasan
Limau nipis
Cara membuatnya
Perap isi ikan bersama bahan A dan salut dengan tepung gandum. Simpan di dalam peti sejuk sekurang-kurangnya 3 jam sebelum dipanggang.
Panaskan 3 sudu besar minyak masak sawit di dalam kuali dan tumis bawang putih hingga naik bau.
Masukkan cuka hitam dan biarkan sebentar lebih kurang 30 saat. Masukkan bawang besar bombay sambil dikacau.
Seterusnya, sambil mengacau masukkan cili merah, cendawan butang, cendawan shiitake, jambu air, cili benggala, sos tiram, sos ikan dan gula. Tutup kuali lebih kurang 1 minit. Angkat penutup. Masukkan jus limau. Kacau rata dan boleh terus diangkat.
Kemudian, panaskan kuali. Masukkan 1 sudu minyak masak sawit dan panggang ikan hingga masak sambil dibalik-balikkan.
Ketika menghidang, letakkan sayur-sayuran yang telah digoreng di dalam pinggan dan letakkan ikan panggang di atasnya. Hiaskan limau nipis di atasnya.
Ingredients
400 gm red snapper or sea bass (Remove the bones
and wash clean)
1 tablespoon wheat flour
Ingredients A
10 pieces basil leaves (Chop finely)
2 cloves garlic (Chop finely)
5 pieces black pepper (Ground coarsely)
1 teaspoon fish sauce
Ingredients B
1 fresh button mushroom (Slice)
1 fresh shiitake mushroom (Slice)
½ bombay onion (Slice)
2 cloves garlic (Chop finely)
1 water apple
½ red chilli (Chop finely)
¼ green and red bell pepper (Slice)
1 tablespoon dark vinegar
1 tablespoon fish sauce
1 teaspoon lime juice
1 teaspoon sugar
Ingredient C
Enough cooking oil
Garnish
Lime
Methods
Marinate the fish flesh with ingredients A and cover with the wheat flour. Set aside in the refrigerator for about 3 hours before grilling.
Heat 3 tablespoons of palm cooking oil in a wok and fry the garlic until fragrant.
Put in the dark vinegar and leave for about 30 seconds. Put in the onion while stirring.
Next, keep stirring and put in the red chilli, button mushroom, shiitake mushroom, water apple, bell pepper, oyster sauce, fish sauce and sugar. Close the lid for about a minute. Remove the lid and add the lime juice. Mix well and remove from the heat.
Next, heat the wok, add a tablespoon of palm cooking oil and grill the fish, turning occasionally, until it is cooked.
When serving, put the cooked vegetables in a plate and put the fish on top of it. Garnish with lime.
NASI TEMBIKAI
Bahan-bahan
4 cawan beras basmathi (Dicuci bersih dan rendam
30 minit. Tus kering dan ketepikan)
3 cawan jus tembikai (Diambil dari 1 kg tembikai dikisar dan ditapis jusnya)
2 ulas bawang putih (Dihiris halus)
3 sudu besar minyak sapi
5 sudu besar minyak masak sawit
1 cawan air rebusan ayam
1 cawan susu cair
1 biji bawang besar (Dihiris halus)
1 sudu besar pati ayam
1 batang kayu manis
1 sudu besar garam atau secukupnya
Bahan hiasan
100 gm isi tembikai (Dipotong dadu dan diperah airnya)
100 gm kismis
100 gm badam
100 gm gajus
2 sudu bawang goreng
Cara membuatnya
Panaskan minyak masak sawit dan minyak sapi di dalam periuk, tumis bawang besar dan bawang putih hingga kekuningan. Masukkan kulit kayu manis dan kacau sebentar. Masukkan air rebusan ayam, susu cair dan jus tembikai. Biarkan hingga mendidih.
Masukkan garam, pati ayam dan beras basmathi sambil dikacau-kacau sehingga airnya hampir kering. Tutup periuk dan kecilkan api.
Selepas nasi masak, masukkan 50 gm kismis, badam, gajus dan kacau sebati dengan perlahan-lahan. Tutup periuk dan biarkan 10 minit.
Tutup api, hidangkan dengan baki kismis, gajus, bawang goreng dan isi tembikai tadi.
Ingredients
4 cups basmathi rice (Wash and soak in water for
30 minutes. Drain the water and set aside)
3 cups watermelon juice (Take 1 kg of watermelon–blend and drain the juice)
2 cloves garlic (Slice finely)
3 tablespoons ghee
5 tablespoons palm cooking oil
1 cup chicken stock
1 cup evaporated milk
1 onion (Slice finely)
1 tablespoon chicken seasoning
1 piece cinnamon
1 tablespoon salt or to taste
Garnish
100 gm watermelon flesh (Dice and drain the juice)
100 gm raisins
100 gm almonds
100 gm cashew nuts
2 tablespoons fried shallots
Methods
Heat the palm cooking oil and ghee in a pot. Fry the onion and garlic until golden. Put in the cinnamon and combine for a while. Put in the chicken stock, evaporated milk and watermelon juice. Let it boil.
Put in the salt, chicken seasoning and basmathi rice. Stir slowly until the liquid is nearly evaporated. Close the lid and lower the heat.
When the rice is cooked, put in 50 gm of raisins, almonds and cashew nuts. Stir slowly until well-mixed. Close the lid and leave for 10 minutes.
Turn off the heat and serve with the remaining raisins, cashew nuts, fried shallots and watermelon flesh.
SUP MANGGA UDANG
Bahan-bahan
1 cawan jus mangga (Diambil dari 1 biji mangga masak)
3 cawan air rebusan ayam
15 ekor udang bersaiz sederhana (Dikupas kulit dan dibelah tengah)
2 batang serai (Diketuk)
5 biji cili padi (Diketuk)
½ biji bawang besar (Dipotong dadu)
1 tangkai daun ketumbar (Dipotong 1 inci)
¼ cili benggala merah (Dipotong dadu)
¼ cili benggala hijau (Dipotong dadu)
½ batang saleri (Dipotong kecil)
100 gm labu kuning (Dibuang kulit)
5 sudu besar susu cair
1 sudu besar sos ikan
1 sudu besar jus limau purut
1 sudu teh gula
Garam dan perasa secukupnya
Hiasan
Daun ketumbar
Cara membuatnya
Masukkan jus mangga bersama air rebusan ayam, serai, cili padi dan labu. Masak hingga mendidih dan labu empuk. Masukkan udang, daun ketumbar, cili benggala merah dan hijau, sos ikan, susu cair, gula, garam serta perasa secukupnya.
Biarkan mendidih sambil dikacau sekali-sekala.Tutup api.
Masukkan jus limau nipis dan kacau hingga sebati.
Hiaskan dengan daun ketumbar. Dihidang ketika panas-panas.
Ingredients
1 cup mango juice (From 1 ripe mango)
3 cups chicken stock
15 medium-sized prawns (Remove the shells and cut the middle)
2 lemongrass (Pound)
5 bird’s eye chillies (Pound)
½ onion (Dice)
1 stalk coriander leaves (Cut into 1 inch thick)
¼ red bell pepper (Dice)
¼ green bell pepper (Dice)
½ stalk celery (Cut into small pieces)
100 gm yellow pumpkin (Remove the skin)
5 tablespoons evaporated milk
1 tablespoon fish sauce
1 tablespoon kaffir lime juice
1 teaspoon sugar
Salt and seasoning to taste
Garnish
Coriander leaves
Methods
Put in the mango juice with the chicken stock, lemongrass, bird’s eye chillies and pumpkin. Cook until boiling and the pumpkin is tender. Put in the prawns, coriander leaves, bell peppers, fish sauce, evaporated milk, sugar, salt and seasoning to taste.
Let it boil while stirring occasionally. Turn off the heat.
Put in the lime juice and mix well.
Garnish with coriander leaves before serving while it is still hot.
Bahan-bahan
1 cawan jus mangga (Diambil dari 1 biji mangga masak)
3 cawan air rebusan ayam
15 ekor udang bersaiz sederhana (Dikupas kulit dan dibelah tengah)
2 batang serai (Diketuk)
5 biji cili padi (Diketuk)
½ biji bawang besar (Dipotong dadu)
1 tangkai daun ketumbar (Dipotong 1 inci)
¼ cili benggala merah (Dipotong dadu)
¼ cili benggala hijau (Dipotong dadu)
½ batang saleri (Dipotong kecil)
100 gm labu kuning (Dibuang kulit)
5 sudu besar susu cair
1 sudu besar sos ikan
1 sudu besar jus limau purut
1 sudu teh gula
Garam dan perasa secukupnya
Hiasan
Daun ketumbar
Cara membuatnya
Masukkan jus mangga bersama air rebusan ayam, serai, cili padi dan labu. Masak hingga mendidih dan labu empuk. Masukkan udang, daun ketumbar, cili benggala merah dan hijau, sos ikan, susu cair, gula, garam serta perasa secukupnya.
Biarkan mendidih sambil dikacau sekali-sekala.Tutup api.
Masukkan jus limau nipis dan kacau hingga sebati.
Hiaskan dengan daun ketumbar. Dihidang ketika panas-panas.
Ingredients
1 cup mango juice (From 1 ripe mango)
3 cups chicken stock
15 medium-sized prawns (Remove the shells and cut the middle)
2 lemongrass (Pound)
5 bird’s eye chillies (Pound)
½ onion (Dice)
1 stalk coriander leaves (Cut into 1 inch thick)
¼ red bell pepper (Dice)
¼ green bell pepper (Dice)
½ stalk celery (Cut into small pieces)
100 gm yellow pumpkin (Remove the skin)
5 tablespoons evaporated milk
1 tablespoon fish sauce
1 tablespoon kaffir lime juice
1 teaspoon sugar
Salt and seasoning to taste
Garnish
Coriander leaves
Methods
Put in the mango juice with the chicken stock, lemongrass, bird’s eye chillies and pumpkin. Cook until boiling and the pumpkin is tender. Put in the prawns, coriander leaves, bell peppers, fish sauce, evaporated milk, sugar, salt and seasoning to taste.
Let it boil while stirring occasionally. Turn off the heat.
Put in the lime juice and mix well.
Garnish with coriander leaves before serving while it is still hot.
AYAM TERUNA
Bahan-bahan
6 ketul peha ayam (Dibelah tengah, dibuang tulang dan
ketuk-ketuk isinya hingga nipis)
6 keping keju cheddar
1 sudu besar tomato puri
1 biji epal hijau (Dipotong dadu)
1 biji tomato (Dipotong dadu)
½ biji cili benggala merah (Dipotong dadu)
10 helai daun pudina (Dihiris halus)
3 ulas bawang putih (Dicencang halus)
1 biji bawang besar (Dicencang halus)
1 biji cili merah (Dicencang halus)
3 sudu besar minyak masak sawit
Garam dan gula secukupnya
*Benang dan jarum untuk menjahit isi ayam
Bahan sos
½ biji atau 100 gm isi buah naga merah (Diparut halus)
10 helai daun pudina
2 sudu besar yogurt
2 sudu besar sos plum
2 sudu besar gula
Garam secukupnya
¼ cawan air
*Masukkan semua bahan ke dalam periuk dan masak hingga mendidih dan pekat. Ketepikan.
Cara membuatnya
Panaskan minyak. Tumis bawang putih dan bawah merah hingga naik bau. Kacau sambil masukkan tomato puri, cili merah, cili benggala, tomato, epal, garam dan gula secukup rasa.
Masak hingga epal empuk. Angkat dan sejukkan. Ambil 1 keping peha ayam yang telah dibersihkan dan letakkan di atas pinggan leper.
Letakkan 2 sudu inti epal di tengah isi ayam. Seterusnya, letakkan 1 keping keju yang telah dilipat ke atas inti epal. Lipat dengan kemas peha ayam seperti membuat karipap dan jahit di tepinya hingga tertutup rapat. Ulangi langkah tersebut hingga selesai.
Panaskan ketuhar pada suhu 180˚C. Sapu dulang dengan sedikit minyak masak sawit. Susun peha ayam di atasnya dan bakar hingga peha ayam empuk.
Masak lebih kurang 30 minit dan biarkan sejuk.
Kemudian, masukkan 2 sudu besar sos di atas pinggan. Potong peha ayam dan susun di atasnya.
Ingredients
6 pieces chicken thighs (Cut the middle, remove the bones and pound until it is thin)
6 pieces cheddar cheese
1 tablespoon tomato puree
1 green apple (Dice)
1 tomato (Dice)
½ red bell pepper (Dice)
10 mint leaves (Slice thinly)
3 cloves garlic (Chop finely)
1 onion (Chop finely)
1 red chilli (Chop finely)
3 tablespoons palm cooking oil
Salt and sugar to taste
*Thread and needle to sew the chicken
Ingredients for the sauce
½ or 100 gm red dragon fruit flesh (Grate finely)
10 mint leaves
2 tablespoons yoghurt
2 tablespoons plum sauce
2 tablespoons sugar
Salt to taste
¼ cup water
*Put in all the ingredients in a pot and cook until boiling and thick. Set aside.
Methods
Heat the oil. Fry the garlic and onion until fragrant. Stir while adding the tomato puree, red chilli, bell pepper, tomato, apple, salt and sugar to taste.
Cook until the apple is tender. Remove from heat and set aside to cool. Take a piece of chicken thigh that has been cleaned and put on a flat plate.
Put 2 tablespoons of apple filling in the middle of the chicken thigh. Next, put 1 piece of cheese that has been folded on top of the filling. Fold the chicken thigh like a curry puff and sew the side until tightly closed. Repeat the steps with the rest of the chicken thighs.
Heat the oven at 180˚C. Brush a baking tray with some cooking oil. Arrange the chicken thighs on the tray and bake them until tender.
Bake for about 30 minutes and leave to cool.
Next, put 2 tablespoons of sauce on a plate. Cut the chicken thigh and arrange on top of the sauce.
Bahan-bahan
6 ketul peha ayam (Dibelah tengah, dibuang tulang dan
ketuk-ketuk isinya hingga nipis)
6 keping keju cheddar
1 sudu besar tomato puri
1 biji epal hijau (Dipotong dadu)
1 biji tomato (Dipotong dadu)
½ biji cili benggala merah (Dipotong dadu)
10 helai daun pudina (Dihiris halus)
3 ulas bawang putih (Dicencang halus)
1 biji bawang besar (Dicencang halus)
1 biji cili merah (Dicencang halus)
3 sudu besar minyak masak sawit
Garam dan gula secukupnya
*Benang dan jarum untuk menjahit isi ayam
Bahan sos
½ biji atau 100 gm isi buah naga merah (Diparut halus)
10 helai daun pudina
2 sudu besar yogurt
2 sudu besar sos plum
2 sudu besar gula
Garam secukupnya
¼ cawan air
*Masukkan semua bahan ke dalam periuk dan masak hingga mendidih dan pekat. Ketepikan.
Cara membuatnya
Panaskan minyak. Tumis bawang putih dan bawah merah hingga naik bau. Kacau sambil masukkan tomato puri, cili merah, cili benggala, tomato, epal, garam dan gula secukup rasa.
Masak hingga epal empuk. Angkat dan sejukkan. Ambil 1 keping peha ayam yang telah dibersihkan dan letakkan di atas pinggan leper.
Letakkan 2 sudu inti epal di tengah isi ayam. Seterusnya, letakkan 1 keping keju yang telah dilipat ke atas inti epal. Lipat dengan kemas peha ayam seperti membuat karipap dan jahit di tepinya hingga tertutup rapat. Ulangi langkah tersebut hingga selesai.
Panaskan ketuhar pada suhu 180˚C. Sapu dulang dengan sedikit minyak masak sawit. Susun peha ayam di atasnya dan bakar hingga peha ayam empuk.
Masak lebih kurang 30 minit dan biarkan sejuk.
Kemudian, masukkan 2 sudu besar sos di atas pinggan. Potong peha ayam dan susun di atasnya.
Ingredients
6 pieces chicken thighs (Cut the middle, remove the bones and pound until it is thin)
6 pieces cheddar cheese
1 tablespoon tomato puree
1 green apple (Dice)
1 tomato (Dice)
½ red bell pepper (Dice)
10 mint leaves (Slice thinly)
3 cloves garlic (Chop finely)
1 onion (Chop finely)
1 red chilli (Chop finely)
3 tablespoons palm cooking oil
Salt and sugar to taste
*Thread and needle to sew the chicken
Ingredients for the sauce
½ or 100 gm red dragon fruit flesh (Grate finely)
10 mint leaves
2 tablespoons yoghurt
2 tablespoons plum sauce
2 tablespoons sugar
Salt to taste
¼ cup water
*Put in all the ingredients in a pot and cook until boiling and thick. Set aside.
Methods
Heat the oil. Fry the garlic and onion until fragrant. Stir while adding the tomato puree, red chilli, bell pepper, tomato, apple, salt and sugar to taste.
Cook until the apple is tender. Remove from heat and set aside to cool. Take a piece of chicken thigh that has been cleaned and put on a flat plate.
Put 2 tablespoons of apple filling in the middle of the chicken thigh. Next, put 1 piece of cheese that has been folded on top of the filling. Fold the chicken thigh like a curry puff and sew the side until tightly closed. Repeat the steps with the rest of the chicken thighs.
Heat the oven at 180˚C. Brush a baking tray with some cooking oil. Arrange the chicken thighs on the tray and bake them until tender.
Bake for about 30 minutes and leave to cool.
Next, put 2 tablespoons of sauce on a plate. Cut the chicken thigh and arrange on top of the sauce.
JUS NAGA BERAPI
Bahan-bahan
½ biji buah naga merah (Dikupas kulit)
1 cawan air
4 sudu besar susu cair
Air gula (Ikut cita rasa)
Ais secukupnya
1 biji buah kembang semangkuk
Cara membuatnya
Parut halus buah naga. Masukkan ke dalam gelas bersama air, susu cair dan gula. Kacau sebati.
Tambahkan ais. Hidangkan dengan buah kembang semangkuk.
Ingredients
½ dragon fruit (Remove the skin)
1 cup water
4 tablespoons evaporated milk
Sugar syrup (As desires)
1 piece malva nut
Methods
Grate finely the dragon fruit. Put in a glass with water, evaporated milk and sugar. Mix well.
Add the ice. Serve with malva nut.
½ biji buah naga merah (Dikupas kulit)
1 cawan air
4 sudu besar susu cair
Air gula (Ikut cita rasa)
Ais secukupnya
1 biji buah kembang semangkuk
Cara membuatnya
Parut halus buah naga. Masukkan ke dalam gelas bersama air, susu cair dan gula. Kacau sebati.
Tambahkan ais. Hidangkan dengan buah kembang semangkuk.
Ingredients
½ dragon fruit (Remove the skin)
1 cup water
4 tablespoons evaporated milk
Sugar syrup (As desires)
1 piece malva nut
Methods
Grate finely the dragon fruit. Put in a glass with water, evaporated milk and sugar. Mix well.
Add the ice. Serve with malva nut.
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