NASI AYAM PENYET( BAHAN UNTUK SUP, GORENG AYAM DENGAN TEPUNG BERAS, NASI AYAM)

Nasi Ayam Penyet

 Nasi Ayam Penyet 

My Style My Way

Bahan A

Untuk Ayam
1 ekor ayam – potong 8 bahagian, rebus selama 10 minit dan toskan
(simpan air rebusan ayam untuk buat sup dan utk masak nasi )
½ sudu besar Jintan Manis
½ sudu besar Jintan Putih
2 sudu besar Biji Ketumbar
2 batang serai dititik
1cm Halia - ketuk
Semua bahan ini direbus bersama ayam



Bahan perapan ayam

Bahan B
1 sudu besar Serbuk Kari Ayam
1 sudu besar Serbuk Kunyit
3 ulas Bawang Putih - tumbuk halus
Sedikit Air
2 sudu kecil Garam
Minyak masak untuk menggoreng.

Bahan utk salut ayam**

1/2 cawan tepung beras
Secubit kapur
Sedikit telur - kocok
Air
Adunan jgn terlalu pekat atau terlalu cair

Untuk Sambal

Sedikit minyak masak
10 batang Cili merah (lebihkan jika mahu lebih pedas)
5 batang cili hijau
10 biji cili padi ( campurkan hijau dan merah )
1 bawang merah, hiris
3 biji Bawang putih, hiris
4 biji Tomato, potong dadu
1/2 cm Belacan
2 sudu Ikan Bilis-optional
1 sudu kecil sos nampla
Sedikit perahan limau kasturi

Untuk Nasi
3 cawan beras dibasuh dan ditoskan
2 sudu besar butter
garam
1 kiub pati ayam
air rebusan ayam - ikut sukatan beras (yg disimpan td)

Cara-cara

Untuk Ayam Penyet
1. Masukkan kesemua bahan A rebus ayam 1/2 masak
    Angkat dan toskan dibawah air sejuk sebentar - ingat air rebusan jgn dibuang
    Bahan2 rebusan juga jgn dibuang

2. Lumur bahan B pada ayam dan perap semalaman.-perap semalaman lagi sedap
    atau memadai jika perap selama 1 jam

3 Setelah perap semalaman, salut ayam ke dalam tepung salut ayam**
4. Panaskan minyak dan goreng hingga garing. Lebihan bancuhan buat keriuk keriuk

Untuk Sambal
5. Panaskan minyak. Goreng cili merah, cili hijau dan cili padi
6. Goreng belacan seketika angkat dan ketepikan.
7. Masukkan bawang merah, bawang putih dan tomato.
    Masak hingga layu. Gaul rata dan tutup api. Angkat dan ketepikan.
8. Sejukkan semua bahan yang telah digoreng
9. Masukkan kesemuanya ke dalam pengisar atau lesung batu.
    Kisar atau tumbuk sehingga separa halus.
10. Tambahkan sos nampla dan perahkan 2 biji limau kasturi


Untuk Sup
11. Masukkan garam secukup rasa pada air rebusan ayam.
12. Masukkan 1/2 kiub ayam
13. Boleh juga masukkan sayur pilihan anda atau fishball jika suka
14. Tabur hirisan daun sup dan daun bawang pada sup semasa disajikan.

Untuk Nasi
15. Panaskan butter. Tumis bawang putih dan halia sebentar
16. Masukkan beras yg dah ditoskan. Kacau lebih kurang 3-5 minit.
17. Angkat dan ketepikan
18. Tunggu air rebusan ayam tadi sejuk dahulu baru masak nasi.
19. Letak kiub ayam, garam dan gaul rata
Masak nasi hingga tanak dan sedia dihidang

AYAM GOLEK SPECIAL

Paling bagus kalau buat ayam golek ni cepat nak basuhnya tak seperti ayam yang di potong kena basuh satu persatu tapi ayam golek sekali je kena basuh.  Senang je nak buatnya, gerente masak dan lembut ayamnya.  Tak percaya! cubalah. Tapi yang penting sosnya kalau sedap sosnya maka sedaplah yang lain.  Berikut ialah resepinya.

Ayam Golek/Panggang

a. 1 ekor ayam(lebih kurang 1.5 kg – 2 kg). Di bersihkan dan di basuh.

1. Halia(1 inci), bawang putih(5 ulas)
2. bawang merah (3 ulas)
3. garam(1sudu makan)
4. kicap manis/masin(3 sudu makan)
5. madu jika ada(3 sudu makan).

* Kesemuanya hendaklah di tumbuk/kisar.
b. asam jawa sekepal
c. Caranya:

1. Gaulkan bahan yang di tumbuk/kisar tadi bersama dengan asam jawa.  Sapukan ke seluruh ayam.  Masukkan juga di bahagian dalam dan bawah kulit ayam.  Perapkan sekurang-kurangnya 3 jam tapi sebaiknya semalaman(masukkan ke dalam peti sejuk).
2. Setelah di perap sediakan tempat kekusan dan panaskan air.  Masukkan ayam di dalam kukusan tersebut lebih kurang 1/2 jam/sehingga ayam masak(seakan-akan kulit ayam sedikit terkopek dari asalnya).
3. Setelah siap di kukus, bakarlah di dalam oven(30 – 45 minit bersuhu 170% c) atau di atas dapur pembakar sehingga keperangan.  Sebaiknya sebelum di bakar sapukan kicap dan madu di seluruh badan ayam tersebut.

SOS ayam golek/panggang
Bahan-bahannya:

1. Daun limau purut(3 – 5 helai)
2. Serai(3 batang) – di titik.
3. Limau kasturi – 1 biji – 3 biji.
4. minyak masak( 1/2 – 1 cawan) kalau nak kurangkan kolestrol kurangkan penggunaan minyak.

berikut bahan-bahan yang di kisar.

1. Halia 1/2 inci
2. Chile kering segengam
3. 11- 21 ulas chile api (jika nak pedas lagi)
4. Bawang putih(3-5 ulas)
5. Bawang merah/besar(5-7 ulas/ 1 biji)

berikut bahan-bahan tambahan:

1. Chilie sos( 1 cawan)
2. Gula 3 sudu makan
3. kicap masin 7 sudu makan
4. garam secukup rasa.

berikut bahan-bahan untuk hiasan jika perlu.

1. chilie besar (hijau) di hiris halus dan panjang.
2. Halia di hiris halus dan panjang.

Caranya:
Masukkan minyak masak ke dalam kuali.  Setelah panas tumiskan bahan-bahan yang telah di kisar tadi bersama serai hingga naik baunya.  Masukkan bahan-bahan tambahan satu persatu hingga selesai. Masukkan daun limau purut. Masukkan air limau purut setelah apai di padamkan dan akhir sekali masukkan bahan-bahan untuk hiasan. Gaulkan hingga sebati untuk air limau purut dan bahan hiasan yang lain.
Letakkan ayam tadi di bekas yang sesuai dan letakkan sos di sekeliling dan atasnya.  Ikutlah cara anda sendiri untuk menghiasnya.  Ok, jemputlah keluarga anda untuk merasa masakan anda.
O.K. Selesai.

SELAMAT MENCUBA

Segala yang baik itu datangnya dari Allah manakala yang buruk itu adalah kelemahan diriku sendiri.

Wassalam

AYAM GOLEK LADA HITAM

Resepi Ayam Golek Lada Hitam

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 Resepi Ayam Golek Lada Hitam

Bahan-bahan

A:
2 ulas bawang putih
3 cm halia
2 batang serai
2 sudu kecil serbuk lada hitam
Sedikit garam

Bahan sos:

1 labu bawang Holland- potong dadu
3 sudu besar mentega
100 gm serbuk sos perang
3 sudu besar lada hitam
2 cawan air

Cara menyediakannya:
1. Bersihkan ayam dan toskan
2. Kisar bahan A. Lumurkan pada ayam. Kemudian perapkan selama 30 minit.
3. Panggang atau bakar ayam pada suhu 150 celcius selama 20-25 minit.
4. Untuk membuat Sos: panaskan mentega sehingga cair, tumiskan bawang holland hingga kekuningan.
5. Tuangkan air dan masukkan lada hitam serta serbuk sos perang. Masak sehingga pekat.
6. Kemudian hias dan hidangkan sos lada hitam dengan ayam yang telah dipanggang tadi. Selamat menjamu selera.

Read more: Resepi Ayam Golek Lada Hitam ~ Resepi @ Online http://iresepi.blogspot.com/2012/01/resepi-ayam-golek-lada-hitam.html#ixzz1uvIBMUtD

CHUNKY GINGER - MANGO BARBECUE SAUCE WITH MIXED GRILL

 

 

 

 

 

 

Ingredients

• 1 tablespoon extra-virgin olive oil, plus some for drizzling
• 1 medium red onion, chopped
• 1 small red pepper, seeded and chopped
• 2 mangos, peeled and chopped
• Salt and freshly ground black pepper
• 1/4 cup tamari sauce
• 2 tablespoons Worcestershire sauce
• 1 (1-inch) piece ginger root, peeled
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 1/4 cup honey
• 1 cup chicken stock
• Hot sauce, a tablespoon or so
• 4 pieces boneless skinless chicken breasts or thighs
• 4 loin lamb chops
• 1 cup chopped arugula or frisee or mixed baby greens
• Handful basil or tarragon leaves, shredded or torn

Directions

Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.

Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.

SAUCE FOR GRILLED LAMB CHOPS

Total time: 30 min PT1800S    Prep time: 10 min  Leite's Culinaria

Ingredients Serves  4 servingsChange ♥ Save @ Email 2 tsps fresh ginger 14 cup mint leaves 14 cup cilantro leaves 1 tbsp honey 14 cup rice wine vinegar 12 cup canola

BANANA OR CARROT CAKE

Tepung---------------------------------------------------------3 C
Parutan carrot/lenyetan pisang      -------------------------3 C
Gula-------------------------------------------------------------2.2 C 
Minyak sayuran-----------------------------------------------1.5 C

Telur-------------------------------------------------------------6 

Soda bikarbonat------------------------------------------------1.5 tsp

Baking powder--------------------------------------------------1.5 tsp

Vanilla------------------------------------------------------------1.5 tsp

Garam-------------------------------------------------------------1 tsp

SOUTZOUKAKIA ( GRILLED MEATBALL IN TOMATO SAUCE)

Soutzoukakia from Smyrna

For the meatballs, you need:
2 slices thick dense bread (crusts removed)
1/2 cup dry wine
Soak the bread in the wine for about 5 minutes, or until thoroughly softened. Then, squeeze out excess wine. In a large bowl, add:
1 lb ground lean meat (beef or veal)
1/2 cup finely chopped onions
2 garlic cloves, crushed
1 egg
2 tablespoons chopped parsley
2 tablespoons grated spicy cheese like the Greek kefalograviera (parmesan makes an excellent substitute)
1/2 teaspoon oregano
1/2 teaspoon ground cumin
salt and pepper

Combine the ingredients until thoroughly blended. Cover and chill for 1 to 2 hours. Dampen your hands, pinch off small portions of meat mixture and shape into approximately oval rolls (looks more like a short fat sausage than a meatball or meat pattie). At this stage, you can freeze them for later use. If you are going to cook them, dredge them in flour and fry them in a little olive oil until they are well browned and cooked all over.


For the sauce, you need:
some of the oil you fried the meatballs with
2 lbs fresh tomatoes (we still have some growing in the garden - in January, you exclaim? the last of summer's crops) - add a teaspoon of tomato puree if you haven't got enough fresh tomato
2 tablespoons of dry wine
1 tablespoon vinegar
1 garlic clove, chopped
1 bay leaf
3/4 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Strain the oil you fried the meatballs in through a fine sieve and pour some of it into a shallow frying pan. I didn't add too much oil, because the meatballs had enough in them. Add all the sauce ingredients, bring to the boil and simmer until the sauce is thick. Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.

When you've done all this, treat yourself to a glass of wine - you must be pooped! I'm just about to make myself a cup of coffee and help myslef to some melomakarona. I noticed that the Christmas tree is being taken down in Trafalgar Square, but here in Greece, Christmas holidays aren't over until after St John's (7th January).

Serve the soutzoukakia hot with rice, french fries, or mashed potatoes, a mixed salad and some peasant sourdough bread to mop up the juices. If you want to use the frozen soutzoukakia, you need to defrost them thoroughly before dredging them in flour, because they won't cook properly otherwise. Then you proceed with the frying and sauce as the recipe states.

 

 

     1 lb ground beef     1 lb ground lamb     2 cloves of garlic     1 cup breadcrumbs     1/2 tsp cumin     4 Tbsp red wine     1 tsp of salt     1 tsp of black pepper     3 Tbsp olive oil     Tomato Sauce         2 large tomatoes         2 large shallots         1 tsp tomato paste, diluted in 1 cup of water         1/4 cup olive oil         1 cup green olives         salt         pepper

 

 

 

Begin by preparing the ground lamb meatballs. This is incredibly simple: finely mince the garlic and combine that with all of the remaining meatball ingredients in a bowl until nicely mixed.

Shape the meat mixture into oblong ground lamb meatballs.

Heat up a large skillet (medium-high) and add a bit of olive oil. Brown the ground lamb meatballs on all sides (roughly 2 minutes per side). Don’t crowd the ground lamb meatballs – create additional batches if necessary. Remove the browned ground lamb meatballs from the pan and set aside for now.

Now, prepare the sauce. Very finely mince the shallots and sauté over medium heat. After about 5 minutes, add the very finely diced tomatoes and tomato paste mixture. Scrape any browned bits from the pan. Raise to a boil and then drop the temperature down to a simmer for about 10 minutes (or until the sauce has thickened to your liking).

With the sauce ready, return the ground lamb meatballs to the pan with the sauce. Also add the olives and allow this to simmer (loosely covered) for 10 minutes.

These ground lamb meatballs go great with either fried potatoes, rice, or buttered noodles. Enjoy!

APPLE CRUMB MUFFIN BY CRUMB BOSS

Ingredients:

Sugar 3/4c
AP Flour 1 1/2c
Cinnamon 2tsp
Baking Powder 2tsp
Salt pinch

Water 3/4c
Eggs lg 2
Oil 1/2c
Vanilla X 1tsp

Bake at 190 celcius for 15 minutes and lower the temperature to 163 celcius. Bake for 25 minutes.

APPLE CINNAMON MUFFINS WITH CRUMB TOPPING

Ingredients

For the muffins:
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 6-ounce container Yoplait® Lactose Free Vanilla Yogurt
• 1 egg
• 1/4 cup vegetable oil
• 1 cup chopped apples
For the crumb topping:
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon vegetable shortening

Instructions

• Heat oven to 375°F. Spray 12 muffin cups with non-stick cooking spray. Set aside.
• In a medium bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a small bowl, combine the yogurt, egg and vegetable oil. Pour the wet ingredients into the dry ingredients, and stir just until combined. Fold in the apples.
• In a small bowl, make the crumb topping. Combine the flour, brown sugar and cinnamon. Add the shortening, and using a fork or a pastry cutter, cut in the shortening until the mixture resembles coarse crumbs.
• Divide the muffin mixture between the 12 muffin cups. Sprinkle with the crumb topping.
• Bake muffins for 17-20 minutes, or until a toothpick inserted in the center comes out clean.

COCONUT MUFFINS

I’m a huge fan of coconut milk, and it’s one of my favorite ingredients to use in both sweet and savory recipes.  Since I tend to avoid baking with oil or margarine, the fat in coconut milk is also a great way to boost the richness in my baked goods.  This recipe for Coconut Muffins is very basic, but the end result is luscious and decadent without being too sweet.
The coconut flavor in the finished muffins is not overwhelming at all, so if you want a heavier coconut flavor, I would suggest substituting coconut extract for the vanilla.  Also, I usually use light coconut milk since it’s easier to find and moderately healthier, but if you prefer regular coconut milk then the muffins will still be delicious.  Also, if you like a sweeter muffin then it might be a good idea to increase the amount of sugar in the recipe to suit your preferences.
One of my favorite variations on this recipe is to make piña colada muffins by adding pieces of chopped pineapple to the finished batter (my sister said that this variation was her favorite out every muffin I’ve ever made).  Adding pineapple also helps to make the muffins a bit sweeter without requiring additional sugar.  If adding pineapple, it’s important to cut the pieces very small so that they don’t just sink in the muffin cups and make the bottoms of the muffins soggy.  Although I’ve never tried it, using dried pineapple pieces should also work well, though it would probably be best to partially rehydrate the pineapple pieces by soaking them in water before adding them to the muffin batter.  Another delicious variation is to add chocolate chips, melted chocolate, or ever cocoa powder to the batter to help satisfy chocolate cravings.
No matter how you choose to make these muffins, I hope that you’ll like them as much as I do!

Coconut Muffins
Yield: 1 dozen

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 14 oz. can of coconut milk (a generous 1 1/2 cups)
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup shredded coconut (plus more to sprinkle on top)

Preheat the oven to 400ºF.

In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.

In a separate bowl (or a liquid measuring cup), combine coconut milk, applesauce, and vanilla. Make a well in the dry ingredients, add the wet ingredients, and stir just to combine, then fold in the shredded coconut.  Spoon batter into muffin cups and sprinkle additional shredded coconut on top.

Bake for about 20 minutes and allow the muffins to cool before removing them from tin.  Enjoy!

MUFFIN SANTAN

Bahan:- 60g tepung beras
             180g serbuk cornmeal
             4 camt serbuk penaik
             1/2 camt garam
             250ml santan
            1 camb sirapo kencana ( golden syrup)
             2 biji telur
            2 camb minyak



Caranya :-campurkan tepung beras , serbuk cornmeal , serbuk
                penaik dan garam di dalam satu bekas .
              -masukkan santan , sirap kencana , telur dan minyak .
                gaul lagi hingga sebati.
             - tuangkan adunan ke dalam mangkuk muffin yang di    
                alas cawan kertas .
            - bakar 180c, 15-20 minit . hidangkan...
              selamat mencuba ....

MUFFIN COKLAT

Resepi Muffin Coklat

 

 

 

Bahan-Bahan

• ½  cawan mentega
• ½  cawan minyak jagung
• 1 ¼ cawan gula perang
• 3 biji telur
• 2 ½ cwn tepung gandum
• 1 sudu teh baking powder
• 1 sudu teh soda bikarbonat
• 3 sudu makan serbuk koko
• 200 ml susu segar ( vanilla atau coklat)
• Sedikit coklat chip untuk hiasan.

Cara-cara:

1. Panaskan oven terlebih dahulu pada suhu 180’C selama 15 minit.
2. Pukul mentega, minyak jagung dan gula perang dalam bekas adunan
3. Masukkan telur sebiji demi sebiji.
4. Tepung gandum, soda bikarbonat, serbuk koko dan baking powder perlu diayak bersama dan dicampur ke dalam adunan tadi.
5. Kemudian campurkan susu segar berselang-seli dengan tepung  sehingga sebati.
6. Paipkan adunan  ¾ ke dlm cup kertas dan letak sedikit coklat chip di atasnya.
7. Siap untuk di bakar. Bakar selama 20 minit.

Tips:

1. Oven perlu dipanaskan terlebih dahulu supaya adunan kita boleh naik  dengan sempurna.
2. Pukul adunan dengan menggunakan pemukul telur biasa (pemutar belon). Tak perlu guna mixer kerana adunan muffin berbeza dengan kek.
3. Jangan guna minyak masak yang berkacang  kerana ia member kesan pada rasa muffin anda. Minyak jagung adalah yang terbaik.
4. Untuk mendapatkan rasa coklat sebenar, guna susu segar perisa coklat (Dutch Lady).
5. Untuk mendapat muffin yang sedap, gantikan tepung gandum dengan Tepung Ros (ayak  terlebih dahulu) yang boleh didapati dikedai2 bakeri. Harga tepung ros ini mahal sedikit tetapi untuk hidangan sendiri  sangat berbaloi.
6. Muffin yang dibakar hendaklah dipusing kedudukan setiap 10 minit supaya adunan masak dengan sempurna.
7. Anda boleh mengguna kan cup kertas saiz 3 atau 8. Jumlah muffin yang akan diperolehi sekitar 35-38 biji (saiz 3) atau 17-20 biji (saiz 8).

BEEF STEW WITH BASIL

Olive oil to coat pan 

1 1/2 cups chopped onion

1/2 cup chopped carrot

3 cloves garlic

1/4 cup flour
2 lbs. boneless chuck roast, trimmed of fat, cut into cubes

3/4 tsp. salt, divided 

1/2 tsp black pepper

1 cup dry red wine (I used Yellow Tail Shiraz/Cabernet blend)

28 oz. diced tomatoes

1 1/2 cups beef stock

2 tsp. chopped fresh oregano

1/2 tsp. dry thyme

1 bay leaf

1 cup cubed potatoes

3/4 cup sliced carrot (separate from chopped carrot above)

2 tbsp. chopped fresh basil

1 tbsp. chopped fresh parsley

Place tomatoes, beef stock, oregano, thyme, and bay leaf in the crock pot. Sautee chopped carrot and chopped onion in olive oil. Add garlic for 45 seconds. Remove to crock pot. Add 1/2 tsp salt and 1/2 tsp pepper to beef, then dredge beef in flour. Add more oil to pan and brown beef. You'll have to do this in batches, and it'll take a while, but it's worth it. Remove beef to crock pot. Add wine to pan and scrape off all the little pieces of beef sticking to it, reduce to ~1/3 volume. Move to crock pot.

At this point, I moved the entire crock pot to the fridge overnight and took it out to cook the next day. You could start cooking immediately, though.

Cook on low ~6-8 hours. Add potatoes and sliced carrots. Cook another 1-2 hours, removing lid if you need to thicken your stew. Salt and pepper to taste. Stir in basil and parsley, and enjoy! Make sure you remove the bay leaf before eating.