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butter chicken sedap makan dengan pitta bread, naan takpun dengan nasi+yogurt... |
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mr.nice....maklang dah try ayam Ghee tu...<> macam masak kari jerk....nanti nak try ayam keledai plak... |
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emma_rafie This user has been deleted
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RASAM
HI SEMUA.....
So kepada sesapa yang penggemar masakan india, tentu tau kan resepi nak buat rasam ni...kalu bole tempek ar resepi tu kat sini...tiba2 jer teringin nak makam.......:bodek: |
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Rupa2nya korang sebut ni ikan jenahak. Saya paling suka makan ikan ni. Nanti nak cuba resipi Kacip Fatimah ni. Mengancam sungguh!!! Dahlah saya suka makan masakan berempah mcm ni.
[ Last edited by Kacip_Fatimah at 13-8-2006 01:24 PM ] |
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tempat Bai panggil jenahak apa?!
ikan nie mmg sedap Bai..kalau bakar lagikk sedapp!
kat sini harga dia boleh tahan mahal laa jugak..
nanti dah cuba jgn lupa kasik feedback yea.. |
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Reply #306 Kacip_Fatimah's post
Kalau tak silap kat sini org panggil ikan selayang or selayah. Saya bab nama ikan tertentu memang fail. Saya selalu describe kat org rumah ikan sisik besar & tulang besar. Harga ikan ni satu kg dlm RM10 - 12 mcm tu lah. Ni kalau beli kat wet market di Gambier Rd. Kalau tempat lain tak taulah pulak.
BTW, kepala ikan ni sedap masak kari. Teringat kari kepala ikan makcik yg Tganu tu - yg kena saman hari tu. |
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mmg sedap Bai..dulu saya suka sgt masak kari kepala ikan nie..tapi laa nie hb taknak makan kepala ikan dah..so makan isi aje..
kalau nk makan kepala ikan..jgn dibelah2 kepala tu..biar seketul mcm tu..
masa nk hidang plak..tambah skett daun pudina dan beberapa kerat daun bawang.. |
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sesapa ada resepi payasam..buleh tak tempek kat sini?thank you |
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Originally posted by Baiduri Othman at 13-8-2006 01:04 PM
Rupa2nya korang sebut ni ikan jenahak. Saya paling suka makan ikan ni. Nanti nak cuba resipi Kacip Fatimah ni. Mengancam sungguh!!! ...
Bai, giney kita nyebut ikan tok tek? aku nang fail lalu mun part nama ikan.. nak ditauk ku ikan kembong, ikan pari, ikan duey (bawal), ikan bulu and ikan tenggiri.. hahaahaha
[ Last edited by Kacip_Fatimah at 14-8-2006 05:52 PM ] |
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Reply #310 CoKeLat-RaWkZ's post
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Kamek nyebut ikan selayang. Best ikan tok. Mun polah fishball pun sedap. Ari ya molah kari kepala ikan makei ikan tok. Nang yummy sampai menjilat jari. |
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Originally posted by Kacip_Fatimah at 13-8-2006 01:44 PM
mmg sedap Bai..dulu saya suka sgt masak kari kepala ikan nie..tapi laa nie hb taknak makan kepala ikan dah..so makan isi aje..
kalau nk makan kepala ikan..jgn dibelah2 kepala tu..biar seketul mcm ...
Terima kasih bnyk2 Kacip_Fatimah. Ni dah terliur bila teringat ikan ni masak kari. |
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Originally posted by Baiduri Othman at 14-8-2006 08:55 AM
Kamek nyebut ikan selayang. Best ikan tok. Mun polah fishball pun sedap. Ari ya molah kari kepala ikan makei ikan tok. Nang yummy sampai menjilat jari.
oh nak tok padu ikan selayang. nang menar nyaman dipolah kari. eh, kamek pernah makan ikan tok masak lemak tapi di mana ya? lupak.. tp memang sedap dan berisik la ikan tok. |
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Reply #313 CoKeLat-RaWkZ's post
Kamek belum pernah cuba masak lemak. Masak sup lagik nyaman Cokelat. Kelak kamek cuba masak lemak. Tapi ikan tok mahal Cokelat. Mun digoreng dgn tepung KFC pun nyaman. Makan dgn french fries, mayonaise campur dgn daun salad, roti, sos - nang yummy yummy yummy.
Kamek teringin nak makan kari ikan jenahak recipi Kacip_Fatimah ya. Bila nak pegi wet market tok? |
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rasanya seafood (ikan, udang, sotong etc.... except kerang) kat kuching lah yang paling murah yang pernah rimbun jumpa. |
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Rahsia Resepi Kari...
Curry Sauce
This is the most closely guarded of all the secrets of restaurant cooking.
Once prepared, it has a very smooth texture and a pale golden colour. Taste it and it is pleasant with a subtle curry flavour. Every good restaurant has a large pan of the sauce always at hand, with the recipe varying only slightly from chef to chef. It forms the base of all the restaurant curries from the mild to the very hot and spicy. It will keep in a refrigerator for up to five days, although the best restaurants will prepare no more than three days' requirement in one go. Together with your spices, the prior preparation of the curry sauce, and whatever meat or fish you propose to use, a selection of dishes can be prepared in a matter of minutes.
You will see that the making of the curry sauce is in fact simple, with no special equipment required other than a blender. It is essential, though, that you follow strictly the instructions for blending and skimming as these are the two procedures that can make the difference between a good curry sauce and a poor one.
The quantities I have given are enough for six to eight persons. If you do not require so much you may halve the quantity of each ingredient, or alternatively, freeze the remainder of the finished sauce. I have included freezing instructions where applicable. Although Indian restaurants do not normally do this, it is a perfectly good way of taking advantage of your freezer at home.
How To Make The Curry Sauce
For approximately eight main course dishes.
Preparation and cooking time: 1 hr 30 minutes approx.
2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2? pint (I litre 570ml) water
1 teaspoon salt
1 tin (8oz/225g) tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika
Stage One
Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.
Put the ginger and garlic into a blender with about ? pint of the water and blend until smooth.
Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.
Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.
Leave to cool.
Stage Two
Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least two minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this stage to use in cooking the chickenFreezing. Freezing is best done at this stage.
Stage Three
Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes.
Into the clean saucepan, pour the oil, tomato puree, turmeric, and paprika.
Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes.
Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
Use immediately or cool and refrigerate for up to four days. |
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mmm... camner nak buat kari kambing cam kedai mamak tuh? ...perhh |
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Preparation of Lamb
Lamb is generally the only red meat used by Indian restaurants. The use of beef or pork is largely avoided, as certain ethnic groups will not eat one or the other.
For our lamb curries we use leg of spring lamb, either fresh or frozen, according to season. The quality of your lamb dishes will depend heavily on the quality and preparation of the meat. It is essential to buy tender spring lamb and remove ? or have removed by your butcher ? all bone, fat, and gristle. Cut the remaining meat into one inch (2.5cm) cubes (except for lamb pasanda) and you are ready to proceed.
NB. All the recipes in this book are for boned lamb. If you prefer your meat unboned you may use it in this way, but remember to double the quantity.
Preparation and cooking time: 45 minutes.
For 6-8 persons you will need:
2 lbs (900g) lamb prepared as above
8 tablespoon vegetable oil
1 teaspoon turmeric
4 tablespoon reserved uncooked curry sauce
Wash and drain the meat. Place remaining ingredients in a large saucepan and mix well. Cook on medium heat, stirring continuously until the sauce begins to darken in colour (4-5 mins). Add the meat and stir until all the pieces are well coated. Turn down the heat and cook covered for 30-40 minutes or until meat is tender, stirring every few minutes to ensure even cooking.
Remove lamb pieces, leaving behind the sediment, and place in a clean container. The lamb may now be used immediately for any of the curries in this chapter, as well as lamb biryani (but not for balti meat).
Or, it can be cooled and refrigerated for up to four days. If refrigerating, skim the oil from the sediment and pour onto meat to keep moist.
Freezing. Freeze for up to two months.
Lamb Curry
This is a basic lamb curry which is simple to make. Vary the chilli according to taste for a mild to medium to very hot curry, or use a combination for chilli powder and green chillies for more flavour.
Serves 3-4.
Preparation and cooking time: 15 minutes.
5 tablespoons vegetable oil
? pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
? teaspoon chilli powder
1 lb (450g) cooked lamb (page 65)
1 level teaspoon garam masala
? level teaspoon ground cummin
Pinch ground fenugreek
1 tablespoon finely chopped green coriander
Heat the oil in a large, deep frying pan, add the curry sauce and bring to the boil.
Continue to cook on a high heat and add the salt, chilli powder, and the cooked lamb. Mix well and cook for about five minutes.
Turn down the heat to a simmer and stir in the garam masala, ground cummin, and dried fenugreek. Simmer for a further 6-7 minutes.
Skim off any excess oil. Sprinkle on the coriander just before serving. |
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KEEMA
try to cook this keema sebab penah makan kat umah orang punyalah sedapp..
bila kita wat lain plak rasanya..hehehe..
nie kita pakai rempah briani instead of rempah daging..
tapi sebab kaler tu tak menarik..kita campur ler skett..
roti arab beli kat tesco semalam..tu yang tak sempat2 nk try..hihihi..
sesapa yang ada resepi keema yang lebih umphh..meh laa share..
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Originally posted by Kacip_Fatimah at 12-11-2007 02:49 PM 
try to cook this keema sebab penah makan kat umah orang punyalah sedapp..
bila kita wat lain plak rasanya..hehehe..
nie kita pakai rempah briani instead of rempah daging..
tapi sebab kaler tu ...
kacip guna resepi yg macamana? Maisya pernah buat guna resepi kak Rossya...pada maisya sedap, tak tau le sama ke idak dgn yg kacip pernah makan tu...nie resepi yg maisya try tu.
KHEEMA
http://rossyabakes.fotopages.com/?entry=917103
[size=100%]500g daging cincang di cuci dan ditoskan
2 biji bawang besar didadu kecil
2 biji tomato besar di dadu kecil
2 biji kentang didadu kecil
2 sudu makan paste halia dan bawang putih
150g kacang peas
2 sudu makan rempah kari daging
1 sudu makan serbuk lada
1 sudu teh kunyit serbuk
1 sudu makan garam masala
1/2 cawan hirisan daun ketumbar
1/2 cawan minyak canola (atau minyak zaitun)
garam secukup nya
Panaskan minyak, tumis bawang besar yang telah di dadu sehingga kuning. campurkan paste bawang putih/halia, tomato dan kacau rata. Masukkan pula lada serbuk, rempah kari daging dan serbuk kunyit. Tumis selama lima minit. Campurkan daging cincang, garam dan selepas itu, masukkan pula kentang dan 300ml air, masak lagi selama sepuluh minit. Masukkan kacang peas, garam masala, daun ketumbar
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Post time 23-6-2006 04:01 AM
