Ayam Masak Bombai

Bahan2:-
1 kg kepak ayam
2 biji bawang besar
5 ulas bawang putih
2 inci halia
1 senduk cili kisar
3 sudu besar kicap manis
3 helai daun kari
2 batang serai (di titik)
sadikit lada sulah

Cara2nya:-
Kisar bawang besar, bawang putih dan halia.
Perap semua bahan bersama kepak ayam selama 30 minit.
Panaskan sadikit minyak dan masukkan semua.
Gunakan api yang sederhana.
Tutup sampai masak.


SELAMAT MENCUBA!

Ayam Goreng Penyet

Ingredients:

• 6 large chicken legs or breast, deboned
  
• 2 stalks lemon grass, crushed
• 2 bay leaves (salam leaves)
• 1 tbsp coriander seeds (ketumbar)
• 1/2 tsp ground cumin (jintan manis)
• 2 tbsp thick coconut milk
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp cooking oil

Ingredients to grind:

• 3 cloves garlic
• 1 red chilli, seeded
• 2 cm knob tumeric
• 120g lengkuas, peeled and sliced
• 4 slices ginger
• 3 candlenuts (bush keras)

How to:

1. Fry coriander seeds over slow fire till fragrant then grind coarsely.
2. Wash chicken and drain well. Prick chicken all over with a fork.
3. In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
4. Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
5. Grill or roast chicken on high heat, 250 deg Celcius until golden brown on both sides.

Gulai Salai Masak Lemak

Sumber: Saji & Hotel Federal, KL

BAHAN
Daging Salai Masak Lemak
Daging salai 600gm
Santan kelapa 2 biji
Cili padi 150gm (tumbuk)
Kunyit hidup 100gm (tumbuk)
Serai 4 batang (tumbuk)
Bawang merah 50gm (tumbuk)
lengkuas 30gm (tumbuk)
Garam 30gm
Asam keping 30gm
Minyak masak 1 liter

CARA
Panaskan periuk dengan minyak. masak bahan yang ditumbuk dahulu. Masukkan daging dan santan dan kacau rata. Masukkan garam, asam keping dan perasa. Kacau rata sehingga daging empuk.

Ayam Masak Merah Johor

Sumber: Saji & Hotel Federal, KL

BAHAN
Seekor ayam dipotong lapan
Cili kering 100gm (tumbuk)
Bawang merah 100gm (tumbuk)
Bawang putih 50gm (tumbuk)
Halia 50gm (tumbuk)
Minyak masak 1 liter
Tomato paste 100gm
Bunga lawang 4 nos
Kulit kayu manis 1 inci
Serai 1 ikat kecil
Garam 2 sudu teh
Gula putih 2 sudu teh

CARA
Goreng ayam. Tumiskan bahan yang ditumbuk sampai garing. Masukkan bunga lawang, kulit kayu manis, serai yang ditumbuk, tomato paste garam dan gula secukup rasa. Kacau hingga rata.

Rendang Tok

Sumber: Nutrition Society of Malaysia

Bahan-bahan

600 g daging lembu, tanpa lemak, dipotong 12 keping

30 g (3 sudu makan) susu tepung skim, dibancuh dengan 1 cawan air suam

20 g (4 sm) lengkuas parut, dibuang airnya

75 g (1/2 cawan) isi kelapa, untuk dibuat kerisik

2 biji buah pelaga

1/2 kuntum bunga lawang

1/2 sm kulit kayu manis

1 keping asam keping

5 g (1 sudu makan) rempah kari

30 g gula kabung

3 g (1/2 sudu teh) garam

1 liter (4 cawan) air

Bahan-bahan (A): digoreng tanpa minyak dan dikisar

10 g (2 sudu makan) rempah ketumbar

5 g (1 sudu makan) jintan putih

2 g (1 sudu makan) lada hitam

8 g (10 tangkai) lada kering

Bahan-bahan (B): dikisar

30 g (3 batang) serai

5 g (1 sm) halia

200 g (20 ulas) bawang merah

10 g (2 ulas) bawang putih

Cara memasak

Bersihkan daging, tos kemudian perap dengan bahan-bahan (A) dan (B) selama 30 minit.

Masukkan air ke dalam kuali. Kemudian masukkan daging yang telah diperap serta parutan lengkuas, buah pelaga, bunga lawang, kulit kayu manis, rempah kari, gula kabung dan garam. Masak hingga se­tengah masak.

Masukkan asam keping diikuti dengan susu skim. Kacau selama 1-2 minit.

Masukkan kerisik dan kacau sehingga kering.

Hidangkan dengan nasi.

Ayam Bakar Berkuah Kacang

Sumber: Nutrition Society of Malaysia

Bahan-bahan

750 g (5 keping) dada ayam, tanpa kulit dan lemak

100 g (1 cawan) kacang tanah

125 ml (1/2 cawan) susu rendah lemak

30 ml (3 sudu makan) minyak sayuran

5 g (1 sudu teh) gula

10 g (1 sudu makan) asam jawa, dicampur dengan 1/2 cawan air untuk mendapatkan jusnya

10 g (2 sm) kunyit hidup, ditumbuk halus

Bahan2 Kisar

20 g (2 batang) serai

70 g (6 ulas) bawang merah

5 g (1 sm) lengkuas

5 g (1 sm) halia

10 g (7-8 biji) cili kering

5 g (1 sudu teh) garam

Bahan-bahan untuk hiasan

1 biji timun, dipotong nipis-nipis

1 biji tomato, dipotong bulat

5 helai daun salad

Cara memasak

Ayam dibersihkan, digaul dengan garam dan kunyit. Perap selama 15 minit.

Bungkus ayam dalam kerajang aluminium dan bakar di dalam ketuhar selama 30 minit pada suhu 220ºC.

Sementara itu sediakan kuah kacang mengikut cara yang diberi di bawah.

Untuk kuah

Goreng kacang tanpa minyak.

Buang kulit dan tumbuk kacang hingga hancur (tidak terlalu halus).

Panaskan minyak dan tumis bahan yang dikisar sehingga wangi.

Masukkan jus asam jawa, kemudian tambahkan 1/4 cawan air, kacau dan biarkan seketika.

Masukkan kacang yang telah ditumbuk, susu rendah lemak, garam dan gula.

Kacau dan biar selama lebih kurang 5 minit.

Angkat kuah kacang dan dihidangkan bersama ayam yang telah dibakar.

Hiaskan dengan daun salad, hirisan timun dan tomato.

Tandoori Chicken

1 to taste chat masala
6 number chicken legs
1 tsp Coriander Powder
1 tsp Cumin Seed Powder
1 tsp garam masala pdr
1 piece Ginger garlic paste
1 tsp kastoori methi (dry fenu greek leaves)
1 tbsp Lemon Juice
2 tbsp oil
1 tsp Peppercorns pdr
1 tsp Red Chili Powder
1 tsp red color
1 tsp Salt
1 tsp turmeric
6 tbsp Yogurt

1. Clean and Cut 2 or 3 long slits on each piece. Apply salt, chilli pdr and lime juice all over the chicken and keep aside for 15 minutes.

2. make marination with coriander powder, cumin powder, red chilies, kastoori methi ,turmeric garam masala pdr red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt.

3. apply it all over the chicken, making sure to apply well between all the slits and inside.

4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven.

5. Remove from oven and serve hot. garnished with sliced onions and lime wedges and also can be heated on griddle if serving later.

Paneer Butter Masala

3 drops red color
1 tbsp butter
1/4 tsp chilli pdr
1 tsp coriander pdr
1 tbsp Fried Onion
1/4 tsp garamasala pdr
1 tsp ginger garlic paste
1/4 tsp kastoori methi pdr
1 tsp ketchup
1 cup milk to add to gravy
1 cup milk to mix spices
250 grams paneer
1 to taste salt
1 tsp tomato paste


melt butter add ginger garlic paste and mix

add fried onion crushed ( you can buy fried onions in the market ( this ingredient is optional)

add the mixture of all spices that are mixed with milk as shown

cover and cook for 3 min

add salt , paneer and remaining milk to adjust the thickness

add cream if you wish

serve hot with naan

CCC not KFC (chennai chukka chicken)

Chicken 65

1/2 tsp Ajinomoto (MSG)
2 lbs Chicken - dark meat (boneless thigh meat)
1/2 bunch Coriander leaves-chopped
2 tsp Cornflour
1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt
4-5 number Curry Leaves-chopped
1 number Egg
1 tsp Garlic-chopped
1/2 tsp Ginger-chopped
2 tsp Ginger/Garlic paste
4-5 number Green Chilli
to fry Oil
2-3 drops Red color(Optional)

To make the fried chicken pieces:-

Take chicken pieces in a non reactive bowl
-(We use dark meat so that it is nice and juicy when fried).
Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder
-pinch, cornflour and mix
-Then add 1 egg and mix in completely
-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai
-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown
-Drain and remove on a paper towel

To make the sauce:-
This does not need to be very salty-so control salt

Heat 2-3 tsp oil in a pan
-Add cumin, add the chopped ginger and garlic and suate until fragrant
-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix
-Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightly
-Stir in the coriander leaves and serve

Chicken Briyani

Chicken Biryani

submitted by vahrehvahchef at ifood.tv

powered by ifood.tv

Chicken Fry

3 Chicken breasts
2-3 tbsp yoghurt
Juice of 1/2 lime
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 onion (Chopped)
1/2 tsp garam masala powder
A pinch of cloves powder
chopped cilantro for garnishing
3 tbsp oil

1. Wash and cut chicken into cubes.
2. Marinate chicken pieces by adding yoghurt, lime juice, coriander powder, red chilli powder, turmeric powder and salt to taste.
3. Marinate for atleast 3 hrs or overnight by keeping it in refrigerator.
4. Heat oil in a skillet and add mustard seeds.
5. When they splutter, add cumin seeds and chopped onions.
6. Fry till onions are golden brown.
7. Add chicken pieces and cover. Cook till done.
8. Add garam masala powder and stir continuously on a high heat till all the moisture evaporates.
9. Add cloves powder and mix it again.
10. Serve hot garnished with chopped cilantro.

Chicken Masala

A yummy chicken masala recipe for all you chicken lovers. A simple easy to make recipe that is just right for a lazy day at home. Serve with rice or breads and enjoy a complete meal with family.

1 whole chicken
2 med. yellow onions, chopped
4 cloves garlic, minced
2" piece of ginger, minced
2 tomatoes, chopped
1 tsp. yellow mustard seeds
1 tsp. cumin seeds
1 tsp. turmeric
3" stick cinnamon
2 c. chicken stock
2 tbsp. curry powder
1 tsp. garam masala
1 tbs salt.

Cut the chicken into pieces and brown in oil.
Remove and add chopped onion.
Saute until tender.
Add garlic and ginger, make sure there is enough oil so that nothing sticks.
Add cumin and mustard seed.
Fry until the mustard seeds begin to "pop".
Add the turmeric and curry powder and stir constantly to prevent any sticking.
Stir the "paste" until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder).
Add the chopped tomatoes and stir until they form a sauce (3-4 minutes).
Add the chicken broth, cinnamon stick and chicken.
Cover and simmer until chicken is cooked.
Stir in the garam masala garnish with chopped fresh celantro leavs and serve with white rice.

Chicken Tikka

Boneless chicken pieces richly flavored with spices and grilled to perfection.

- 1.5 lb (boneless breast pieces) Chicken
- 1 Cup Yogurt
- 2 Red Chili Powder
- 1 Inch piece Ginger
- 4 Cloves
- 3 Green Chili
- Salt to taste
- As reqd for busting Butter
- 1 Large Onion

1. Wash and cut the boneless chicken breasts into 2 inch pieces.
2. Grind ginger, garlic, green chilies, onions and red chilies and mix with yogurt and salt.
3. Marinate the chicken pieces in the above mixture and keep for 2 hours.
4. Arrange the chicken pieces on a skewer and cook on a charcoal grill, basting frequently and turning till done.
5. Serve hot garnished with onion rings, cucumber slices and lemon pieces.

Sup Tulang (Bone Steak)

Sumber: Rossya

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6 biji bawang putih

2 biji bawang besar

1cm halia

3 senduk cili boh (tambah jika mau pedas)

3 senduk tomato sos

3 kg tulang

3 biji kentang di rebus dan dikisar dengan sedikit air

1 biji telur

sedikit garam, gula dan serbuk lada putih

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Tulang hendaklah direbus bersama 1 sudu makan rata rempah sop sehingga isinya lembut.. lebih kurang 2-3 jam Kalau gunakan pressure cooker hanya 30minit sahaja.

Halia, bawang putih dan bawang besar dikisar halus.

Panas kan periuk dan tuang sedikit minyak dan tumis bahan kisar bersama cili boh sehingga garing.

Kemudian masukkan tulang dan bahan2 yang lain bersama air rebusan tulang. Kuah Tulang ini tidak boleh terlalu cair.

Masukkan garam, sedikit gula, serbuk lada putih dan serbuk perasa jika suka.

Akhir sekali campur kan kentang kisar dan masak sehingga kuahnya pekat.

Masukkan sebiji telur kedalam kuah. Dan kacau sebentar sahaja lalu matikan api.

Semasa menhidangkan, taburkan hirisan kobis mentah yang sudah dicuci bersih. Enak dimakan bersama roti Perancis. nyum nyum..

Shepherd’s Pie

Bahan-bahan:

Mashed Potato:
8 biji kentang – rebus hingga empuk
4 sudu besar butter
2 biji telur – dipukul sedikit
200 ml susu segar (saya kurangkan sebab doh agak lembut)
1 sudu kecil serbuk lada sulah
Garam

Cara-Cara:
1. Kentang direbus hingga empuk, angkat kemudian lenyek hingga hancur.
2. Panaskan butter, susu, garam, dan lada sulah, Biarkan sehingga butter cair & tutup api.
3. Masukkan adunan butter (masukkan sedikit-sedikit, ikut lembut doh) dan telur ke dalam adunan kentang lenyek. Kacau hingga sebati.

Bahan-bahan Inti:
400gm daging cincang
3 biji bawang besar – potong dadu
2 biji carrot – potong dadu
2 biji tomato – potong dadu
2 sudu besar sos tomato
2 sudu besar kicap
2 sudu besar tepung gandum (nak kasi pekat)
Garam
Minyak
Mix Vegetable – jika suka
1 biji kuning telur – utk sapuan
(kalau nak pedas, campurkan sedikit lada hitam yang ditumbuk)

Cara-cara:

1. Panaskan minyak, masukkan bawang besar, goreng hingga layu.
2. Kemudian masukkan carrot dan daging, goreng hingga daging masak
3. Masukkan mix vegetable, buah tomato, sos tomato dan kicap. Kacau rata, hingga daging empuk.
4. Masukkan garam, kacau sebati.
5. Masukkan tepung gandum, kacau hingga sebati.
6. Tutup api dan ketepikan.

Penyediaan Shepherd’s Pie:

1. Sediakan bekas , masukkan kentang lenyek ratakan di bahagian dasar dan di tepi bekas.
2. Masukkan bahan-bahan inti dan ratakan.
3. Kemudian masukkan lebihan kentang lenyek di atas bahan2 inti tadi dan ratakan, tekan2 sedikit supaya melekat dengan inti.
4. Gariskan di atasnya menggunakan garpu dan sapu kuning telur di atasnya.
5. Bakar pada suhu 200’C selama 30-40 minit atau sehingga kekuningan.

Tips: Kalau suka boleh tabur grated cheese di atasnya. Inti tu apa-apa pun boleh. Ikut kreativiti masing-masing.

Beef Balls

Ingredients:
2 lbs lean beef
4 tbsp fish sauce
1 tsp salt
1 tbsp sugar
1 tbsp oil
4 tbsp cornflour
2 1/2 tsp baking powder
1/2 tsp Accord (optional - to make it bouncy)
1/3 cup water
1 tsp white pepper freshly grind


Method:
1. Wash and pat dry meat, cut to smaller pieces.

2. Mince in a food processor till it becomes a paste. Add a tablespoon of water at a time, to ensure smooth blend (not to much) If food processor is not heavy duty, try divide it in 2 portion.

3. Mix other ingredients together to liquid (except pepper).

4. Transfer meat paste to cake mixer and using paddle, beat at high speed.

5. Pour liquid mixture to mince meat and beat till well blended.

6. Cover meat with clink wrap and leave in the frezzer for 30 minutes.

7. Boil lots of water in deep pot or wok. Take out meat from freezer, add pepper, stir well.

8. When the water comes to a boil, turn off the heat.

9. Use one hand to hold some meat , form balls by pushing through thumb and index finger. Use a wet spoon to scoop and drop it in the hot water Continue until almost full in pot/wok (leave enough room forballs to float).(Balance of meat is to be put back into freezer until ready to make into balls)

10. Turn on the fire and simmer slowly. When the balls start to float, let them cook further for few more second (cooked balls should not be pink inside). Remove and let them cool in cold water.

10. Bring the water back to the boil and repeat with the remaining meat.

Ayam Golek

Ayam Golek
Sumber: Hotel Federal daripada resipi kegemaran Tunku

Bahan:
2 kg ayam seekor
300 g santan kelapa pekat dari 1 1/2 biji kelapa
10 g asam jawa
2 - 3 camca makan air
1 camca teh gula
1 camca teh garam atau sesuka rasa

Rempah ratus:
4 biji bawang putih
3 cm halia
3 batang serai
2 camca makan ketumbar
1 camca makan jintan putih
1 camca teh lada hitam

Cara:-
1. Lumurkan sedikit garam dan tepung ubi kayu pada ayam dan bilas bagi menghilangkan bau hanyir. Lakukan beberapa kali jika perlu. Lap sedikit ayam itu.
2. Campurkan asam jawa dan air. Tapis dan perapkan.
3. Masak ayam dalam kuali bersama campuran rempah ratus, santan dan asam jawa sehingga sederhana masak (airnya tinggal sedikit). Tetapi pastikan segala rempah sebati dengan ayam dengan beberapa kali.
4. Alihkan ayam ke ketuhar dan panggang pada suhu 170° Celsius sehingga ayam masak dan berwarna perang keseluruhannya.
5. Hidangkan dan hiaskan sedikit bersama telur yang dimasak.

Kebab-e Koobideh

Kebab-e Koobideh
Sumber: Hotel Nikko Kuala Lumpur, Chef Reza Seifi Balasi

Bahan:-
500 gram (g) daging kambing atau lembu, dipotong segi empat
2 biji bawang besar, dipotong dadu
1 labu bawang putih
1 biji telur, dipukul terlebih dulu
4 biji tomato, sederhana besar
Garam secukup rasa
10g lada hitam, dicincang kasar
1 camca kecil serbuk kunyit

Cara membuatnya:-
Satukan daging, bawang besar, bawang putih, telur, garam, lada sulah dan serbuk kunyit ke dalam mangkuk, gaul rata. Perapkan di dalam peti sejuk semalaman.
Keluarkan daging yang diperap dan cucukkan pada pencucuk besi kebab. Cucuk selang seli daging dengan tomato.
Kemudian panggangkan ia di atas bara api dan balik-balikkan selang lima minit. Jika mahu membakarnya di dalam ketuhar, masukkan daging tadi bersama tomato ke dalam kertas aluminium dan bakar pada suhu tinggi.
Setelah cukup masak, keluarkan kebab dan hidangkan bersama salad. Enak dimakan bersama nasi beriani atau roti Arab.

Rendang Tok

Rendang Tok
Sumber: Chef Hasnah Jusof dari Hotel Crown Princess, Kuala Lumpur

Bahan kisar:
200g bawang merah
200g bawang putih
200g halia
200g lengkuas
200g serai
200g kunyit hidup
200g cili api
300g cili kering

Bahan:
1kg daging lembu
1gelas air
1kg santan
50g rempah tiga serangkai (ketumbar, jintan manis dan jintan putih)
200g minyak masak
150g daun kunyit
150g daun limau purut
150g daun salam
Garam dan perisa secukup rasa

Cara membuatnya:
Rebus daging lembu sampai lembut.
Panaskan minyak di dalam kuali.
Tumiskan bahan dikisar sehingga naik bau.
Masukkan air dan santan dan rempah tiga serangkai.
Apabila mendidih masukkan daging lembu.
Reneh sehingga pekat.
Masukkan daun kunyit, limau purut dan daun salam.
Masak sehingga pekat dan hidangkan.