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Thai Cuisine [ninoZ]
Green Curry Paste
akceli ade dua cara nak buat nak buat paste utk green curry nih..
satu dorang renihkan santan sampai nak jadik tahi minyak..then masukkan bahan kisar..
satu lagi cara tumis bahan kisar n masukkan santan kemudian
bahan kisar :
100g cili hijau
1 bwg beso
6 bwg merah
4 btg akar ketumbar
2 cm halia
2 btg serai
2 daun limau purut
1 tsp belacan
2 tbsp biji ketumbar - sangrai terlebih dahulu
2 tbsp jintan manis - sangrai gaks
1 tbsp lada putih biji - sangrai kejap aje
1. either tumis dulu masuk santan or renih santan masuk bhn kisar..
2. then masukkan ayam or daging till empuk[kalau tumis dulu]
3. masukkan santan lepas daging empuk
4. pastu taruk terung pipit, cili padi/hijau/merah n daun selasih..
5. renih kejap..
6. siappp!
Telur Bungkus
1. dadarkan telur dlm kuali.. jgn nipis sgt n jgn garing sgt..bior beso sket
2. pastu letak dlm mangkuk..
3..betul2kan la bagi dia dok elok2 dlm mangkuk tu
4. pastu curah je filling telo bungkus
5. tutup n kemaskan atas dia..
6. letak pinggan leper on top..
7. terbalikkan
8. tadaaaaaa... siap telur bungkus yg cantik n kiut miut yg dorang bungkus 4 segi tu..
dorang taruk dlm pinggan makan..lebo sket.. leh bungkus jadi 4 segi.. |
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Tiramisu [ninoZ]
2/3 cawan gula
1/4 cawan air
4 egg yolk [telur saiz A]
1/2 tsp esen vanilla
9 oz mascarpone cheese [kalau takde leh ganti dgn ricotta cheese]
1 cawan heavy cream
1. gula tu dilarutkan dgn air over medium heat sampai mendidih seketika..
2. pastu bior suam suam kuku.
3. pastu pukul egg yolk tu sampai sebati
4. masukkan slowly sirap gula tu sedikit demi sedikit..
5. beat till cool pastu masukkan vanilla essence.
6. mascarporne n heavy cream tu kene beat saparately till fluffy.
7. then campurkan mascarpone ke dalam adunan egg yolk,
8. kacau rata then baru masukkan heavy cream mascarporne cream siapp!
9. sediakan bekas utk tiramisu [normally guna kaserol kaca 4 segi]
10.celupkan biscotti dlm expresso kejap..
11.pastu susun dlm bekas tu
12.kalau guna kek..susun satu keping kek atau hirisan hirisan kek [best buat hirisan sebab nanti cream tu akan fill celah2 hirisan kek]
13.pastu drizzle dgn expresso sket..
14.bior kopi tu meresap seketika sprinkle dgn chooped chocolate sket
15.dust dgn cocoa powder
16.pastu ratakan sebahagian mascarporne cream di atasnya
17. sekali lagi ulang dgn satu lagi lapisan biscotti atau kek [follow cara yg sama cam mula]
nak buat berapa layer yg kita suka tapi 2 atau 3 layer tu kira dah good enuf
layer yg atas sekali tu dust cocoa powder bior lebih sket
pastu sejukkan semalaman - dlm 4-5 jam [mcm buat chilled cheesecake]
Tiramisu [Gorgonz]
sebiji sponge kek [plain or chocolate] belah melintang 2 bahagian
secawan nescafe/expresso
680g cream cheese [bior kat suhu bilik]
1 1/2 cawan gula halus
cocoa powder
chopped chocolate
1. cream cheese dipukul dgn gula halus hingga fluffy..tambah gula jika perlu
2. letak kek dlm bekas..
3. drizzle sket2 aje dgn kopi tapi jgn sampai lembek n tak leh stand n collapse masa nak serving
4. tabur dgn chopped chocolate di atasnya
5. ratakan cream cheese atas kek
6. kemudian ulang dgn another layer of cake..
7. sprinkle sket je dgn kopi
8. tabur grated chocolate
9. spread baki cream cheese kat atas [n tepi2 kek sekali kalau buat cam yg kedai kek tu] sekali
10.dust dgn cocoa powder
11.sejukkan sebelum dihidangkan [dlm 2-3 jam pun dah enuf] |
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Tuna for salad/sandwinch [Ajinomotonosuga]
healthy, cheap, easy,sedapz
tuna salad
bahan
beli tuna dalam tin satu
seulas bawang
2 biji tlur direbus fully boiled
garam
pepper ground
any sayur for making salad
1/2 nenas rebus buang getah dia then chopped,(aku salu pakai nenas dalam tin)
castor sugar for making air gula/ sirap gula
mayonaisse
timur slice bentruk strings buang isi die duluuuuu
cara
1. telur rebus tuuu chopped,
2. bawang silce/dimayang
3. mix dengan mayonaisse garam
4. sprinkled with pepper ikut suke hati ko
5. kemudian campur seme dengan nenas timun dan salad tuu ..
6. pour a bit syrup..
7. gaul samarata dan serve untuk dimakan
tuna sandwich
sama cham atas cuma takdak nenas timun salad syrup saja..
Uppuma [ninoz]
semolina/suji - anggaran 1 cawan- sangrai sket jika suka
air - 2 cawan
butter atau ghee secukupnya
bwg beso - chopped
jintan putih
biji sawi
daun kari
cili kering/cili hijau - dlm 2 biji, dipotong kecil2 , seeded n rendam jap..pastu toskan
gajus - toasted [optional]
daun ketumbar - chopped [optional]
garam secukup rasa..
1. panaskan butter/ghee, saute bwg, daun kari,jintan, biji sawi, cili till golden [cili masuk
kemudian sket]
2. masukkan suji..kacau2 kejap
3. tambah air n garam..
4. kacau perlahan..suji ni akan absorb semua air yg kita masukkan
5. agak2 dah nampak berderai sket2 tu [kalau tak cukup air..leh tambah lagi air panas].. masukkan gajus n daun ketumbar..
6. kacau rata ..pastu leh tutup api
7. siappp!
NOTA:
kalau nak tambah serbuk kunyit pun bleh..
nak masukkan kacang peas pun bleh, diced carrot pun bleh..
nak masukkan halia yg dimayang halus pun bleh
up to your imagination..
some ppl suka uppuma yg lembik.. so lebihkan air la |
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Yogurt [Amelie_Poulain]
1 liter susu ( kalau guna powdered milk, bancuh ler dulu)
2 tablespoon plain yogurt
Methods:
1. Masak susu sampai suam kuku
2. add the yogurt. Kacau sampai sebati.
3. Cover dengan cheesecloth dan tinggal selama 6 jam pada suhu bilik.
4. Bila yogurt dah cogulate ( jadi beku - texture dia macam yogurt yg kita beli), cover and simpan dalam fridge.
5. Can last up to 4 days.
Note:
Make sure susu tak terlalu panas, kalau panas sangat,
tunggu sampai dia cool balik ke suam kuku.
Susu yang terlalu panas will kill the culture dlm yogurt tu and yogurt tak akan jadi.
Kalau tak ada cheesecloth, any tudung saji yang ada lubang2 will do.
The best day to make yogurt is hari yang panas, hari redup, dia lambat/ and kadang2 tak jadi.
I've been taking yogurt for almost ten years, it's the best health food untuk perempuan. Cured my ulser dengan makan/minum yogurt every day |
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Lamb Rendang Burger with Roti Canai [seribulan]
Lamb Rendang Patties with Crispy Vegetables Wrapped with Fried Flaky Indian Bread
By Kevin Lim & Kurt Pozzato
Makes 10 servings
10 piece : roti canai (fried flaky Indian bread)
200 g : BEST FOODS Mayonnaise/LADY'S CHOICE Mayonnaise
150 g : iceberg lettuce, shredded
100 g : onions, sliced
150 g : ripe tomatoes, cut into sticks
100 g : cucumber, cut into sticks
400 g : KNORR Satay Sauce, prepared
100 g : mixed lettuce
0 . : Lamb Patties
1.2 kg : lamb
300 g : lamb or mutton fat
80 g : onions
6 piece : lime leaves, finely chopped
3 tbsp : KNORR All Purpose Seasoning
80 g : KNORR Rendang Paste
80 ml : LADY'S CHOICE Coconut Milk
2 no : eggs
Lamb Rendang Patties
Mince the lamb meat, lamb fat and onions in a food mincer. Tranfer the minced mixture into a bowl and add the rest of the ingredients. Mix well with hands. Divide the mixture into 10 portions and shape into patties.
Heat oil in large pan over medium heat and fry the patties for 3-4 minutes on each side until cooked.
Remove and keep warm.
Serve
Lightly heat up the roti canai on the hot plate and spread with BEST FOODS Mayonnaise/LADY'S CHOICE Mayonnaise. Sprinkle with shredded lettuce, sliced onions, tomatoes and cucumbers.Place the lamb rendang patties on top. Spoon some Knorr Satay Sauce on it and garnish with lettuce.
Serve immediately.
[ Last edited by NoorMasri at 6-12-2006 10:38 PM ] |
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Pad Thai - Pad Thai [seribulan]
The ingredients listed below can be quite intimidating but many are optional. If you would like to make authentic pad Thai like what you can be find in Thailand, use all the ingredients.
This is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.
2-3 Servings
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1/2 lime Tips and substitutions
Shrimp can be substituted or omitted.
Tamarind adds some flavor and acidity, but you can substitute white vinegar.
The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.
If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.
The original recipe calls for crushed roasted peanuts. For health reason and personal preference, I substitute cashews for peanuts.
1 egg
4 teaspoons fish sauce
3 cloves garlic, minced
1/2 teaspoon ground dried chili pepper
2 tablespoon vegetable oil
1 shallot, minced
2 tablespoon sugar
2 tablespoon tamarind
1/2 package Thai rice noodles
1/2-1/4 lb shrimp Optional
1/2 banana flower Optional
1/3 cup tofu - extra firm Optional
1-1/2 cup Chinese chives - green Optional
2 tablespoons cashew Optional
1-1/3 cup bean sprouts Optional
1 tablespoon preserved turnip Optional
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes. Julienne tofu and cut into pieces 1 inch long. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok if you do not have one but any big pot will do. Use high heat and pour oil in the wok. Fry the cashew nuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to cook a little brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with fried cashews. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
Chicken Basil - Gai Pad Gra Pow [seribulan]
This is one of the classics of Thai food and is surprising easy to make.
2 Servings
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2 tablespoons vegetable oil Tips and substitutions
You can substitute ground turkey for ground chicken. Some people like the meat cut up in bite size piecesrather than ground.
In Thai restaurants in America, Sweet basil or Thai basil is usually used for this dish. While an acceptable substitute, it is not quite the same.
4-7 Thai chili pepper, minced
1 tablespoon sugar
1-2 packages holy basil
1/2 lb ground chicken
1 tablespoon garlic, minced
3 tablespoons fish sauce
Mince garlic and chili pepper together. Clean and pick gra-pow leaves from their stem. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish's flavor comes from the leaves.
Fry the garlic and chili pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add sugar and fish sauce. Then add Thai basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the fire and put the gai pad gra pow in the serving plate or dishes. Serve hot with rice.
Normally in Thailand, gai pad gra pow is served with a small bowl of chili pepper in fish sauce.
chicken with basil [chempaka_ku]
300g boneless chicken - cubed
2 tbsp vegetable oil
2 batang daun bawang (or more..)
2 tbsp cili padi, dicincang (or more...)
1 tbsp kicap pekat
2 tbsp gula melaka
2 tbsp fish sauce
1 cawan daun selasih Thai (basil)
Stir fry chicken until berwarna putih.
Masukkan daun bawang dan cili padi. Fry for 1 minute.
Masukkan kicap, gula melaka, sos ikan, gaul dan masukkan daun selasih.
Hidang dengan nasi.
Tips: Lebin sedap kalau dibiarkan for a few hours sebelum dimakan.
[ Last edited by NoorMasri at 6-12-2006 10:46 PM ] |
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Fried Rice - Kow Pad [seribulan]
In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. The most popular fried rice is crab fried rice. But for me, fried rice is a good way to clean the refrigerator since most any vegetables and meats you have in your fridge will do. For meats, can use everything - , canned crab, tofu hot dogs - your name it. Any vegetables will do too. Have fun!
Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime.
2 Servings
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3 tablespoon vegetable oil Tips and substitutions
Making great fried rice requires a number of tricks:
- A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable.
- High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant.
- Dry rice - Making your rice a little drier than normal or using day-old rice keeps the rice from clumping together and turning into wok-concrete.
- Ground black or white pepper and lime - You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.
1 tomato, thinly sliced
2 teaspoons soy sauce - mushroom
pinch ground pepper
1 teaspoons fish sauce
1 cup cooked rice
3 Thai chili pepper Optional
1/2 onion, chopped Optional
1 lime Optional
1 green onion Optional
2 cloves garlic, minced Optional
2 eggs Optional
When the pan is extremely hot (smoking hot), pour in the oil and follow with meat. Stir quickly. It can get real smoky. If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your pan is not hot enough. When the meat is cooked, set it aside or just put it on the side of the pan if you can. Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper.
Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice.
Serve hot with a 1/4 wedge of lime and whole green onion.
Tom Yum Goong - Tom Yum Goong [seribulan]
This is definitely a recipe that you can only balance by taste -- it should never be bland, but hot and sour.
2 Servings
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4 cups water Tips and substitutions
Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.
serve this soup directoy into individual bowls for each person.
If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.
1 cup shrimp
5 mushrooms
1-2 limes
1 lemon grass
3 kaffir lime leaves
2 tablespoon fish sauce
5 sprigs cilantro
3 chili peppers
1 tablespoon nam prig pow Optional
Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.
Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.
Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.
Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It's right if it's good for your sinus.
TOM YAM KUNG" [MAKLANG]
BAHAN-BAHAN
3 Tangkai Lada Kering
2 Tangkai Serai
2 Biji Bawang Besar
2 Sudu Besar Gula
2 Sudu Besar Pes Tomyam
500ml Nampla (sos ikan)
3 Helai Daun Limau Purut
5 Biji Cili Padi
100g Udang
2 Tangkai Daun Sup
1 Sudu Besar Sos Tipparot
1 Biji Tomato (potong 4)
3 Kuntum Cendawan Butang (potong 4)
2 Sudu Besar Stok Ikan
CARA MEMBUAT
1. Masukkan stok ikan dan didihkan selama 3 minit
2. Masukkan daun limau purut,serai yang telah dipotong.
3. Kemudian masukkan bawang yang telah dipotong.
4. Selepas itu masukkan udang,cendawan,tomato,sedikit gula,nampla (sos ikan),air limau nipis dan susu cair.
5. Akhir sekali taburkan daun bawang dan daun ketumbar
TOMYAM BERSANTAN - cikdak
pes tomyam cap nona dalam 3-4 sudu besar
serai di titik 3-4 batang
duan limau purut
cili api + cili merah dihiris... ikut daya kepedasan anda
bawang putih titik 5-6 ulas
bawang besar dipotong bulat
tomato dipotong 1-2 biji
air rebusan kulit udang + tulang ayam
daun bawang & daun ketumbar dihiri
udang, sotong, isi ayam ... secukupnya
air asam limau dalam 3-4 or ikut selera
sayur2 macam brokoli, carrot, sweat peas, cauliflower, cendawan....etc
santan pekat dalam 3-4 sudu besar
garam secukupnya
Masak macam biasa nak buat tomyam tu jugalah.....iaitu masukkan serai, daun limau purut, pes tomyam, cili hiris, tomato hiris, bawang dan bawang putih dalam air rebusan....masak sampai mendidih, tambah lauk2....masak lagi kacau2... masukan sayur.... perasakan dengan air sam limau dan garam. Rasa tu adjustlah mana yang patut ikut selera sendiri.. okay...
Kemudian sekali add santan....kacau cepat2... tutup api.
Kalau nak makan dengan mi....curah atas yang dah dicelur...tabur daun bawang dan ketumbar di atasnya..... fuh!!! memang sedap!
Note: sapa nak buh gula ke..nampla ke boleh juga .... tapi rumah cikdak tak berapa yakin nak guna nampla ni sebab made in thailand....tomyam pes pula suka guna cap nona sebab dia takde msg dan rasa dia natural.... tapi sayang betul sebab susah nak jumpa sekarang...
Tom Yam Ketam (Resepi Ala Thai) [cantique]
Bahan-bahan yang diperlukan:
500 gm ketam (rebus dan potong mengikut kesukaan)
10 biji cili padi (diketuk)
2 batang serai (dititik)
2 biji tomato (dibelah 4)
1 labu bawang besar
5 helai daun limau purut
5 tangkai cili kering (digiling)
3 biji bawang merah (digiling)
1 tangkai daun bawang
1 tangkai daun sup (dihiris)
5 cawan air rebusan ayam
1.2 gm halia
Cara-cara membuatnya:
1) Panaskan minyak dan tumis cili giling, kemudian angkat dan asingkan.
2) Masukkan ketam dan serai ke dalam air rebusan ayam dan masak hingga mendidih.
3) Masukkan daun limau purut, bawang besar, cili padi dan tomato.
4) Akhir sekali, apabila hendak diangkat baru masukkan cili goreng tadi
[ Last edited by NoorMasri at 6-12-2006 11:22 PM ] |
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Satay - My Version - Satay [seribulan]
Satay is a great barbeque food and fun to eat. Cook it right along with your barbeque chicken or burger.
This is an easier method for making satay than people generally use in Thailand; it has fewer, easier to find ingredients and does not compromise the taste.
4 Servings
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1 teaspoon sugar Tips and substitutions
Sometimes there is not enough tumeric in curry powder. If you like the brighten up the color for presentation, add a dash of tumeric.
1 teaspoon salt
1 lb chicken/meat
2 tablespoons curry powder
1/2 cup coconut milk
bamboo skewer
Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the meat into thin strips (about 1/4 of an inch thick) that will fit onto the skewers. Marinade the meat and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time). For a shorter marinade time, I massage all the seasonings into the sliced meat for a couple minutes.
Thread the meat onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice, I find that stuffing the skewers gives me a moister, tastier result that is tenderer than when it is stretched tight.
In Thailand, the satay is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. The charcoal has been burning for a while. It is hot, but not flaming. There should be ashes covering the charcoal so that the satay can be cooked evenly without burning.
Grill and serve with peanut sauce and cucumber in vinegar.
Peanut Sauce - Nam Jim Satay [seribulan]
4 Servings
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1 tablespoon tamarind Tips and substitutions
In Thailand, people use peanuts ground up in a mortar instead of peanut butter and the sauce is granular with just a little creaminess. However, I use peanut butter because peanut butter is essentially finely ground peanuts and more convenient and common in American kitchens. The peanut butter I prefer is chunky natural, freshly ground (instead of the brands that have sugar or vegetable oil added). Smooth peanut butter will do too.
3 tablespoons sugar
2-3 tablespoons peanut butter
2 tablespoons fish sauce
1 tablespoon curry paste -red
3/4 cup coconut milk
Add the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add the peanut butter and the rest of ingredients. Stir and taste. You should be able to taste the fish sauce, sugar and tamarind flavors. If it becomes too thick, add a few teaspoons of water to thin the paste.
Serve with satay. Place the sauce on a flat plate for easy dip, saucer dish is the best.
Cucumber in vinegar - Ahjaad
This is a good summertime salad substitue. If you keep it in the fridge, it is nice and cold when you serve it. The acidity of the vinegar plays off well against sweet dishes.
Because of the vinegar, this can sit for days in the refrigerator and stay good.
2 Servings
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1/3 cup water Tips and substitutions
In Thailand, they use long red peppers that are mild.
You can cut back on the sugar if you like.
1/3 cup vinegar
1/4 cup sugar
2 shallots, thinly sliced
1 cucumber, quartered and thinly sliced
1 long hot pepper, sliced Optional
Place all ingredients in a serving bowl. Chill and serve. |
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Tod Mun - Tod Mun [seribulan]
My favorite! Tod Mun is eaten as a snack or appetizer in Thailand. But as with most appetizers, Tod Mun can be eaten with rice as a main course.
3 Servings
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1/2 cup vegetable oil
Tips and substitutions
If you can't find kaffir lime leaves, omit them. Dry ones won't do the trick.
If the mixture is not well mixed, Tod Mun will not be chewy when cooked. It will tend to break easily. Inconsistent results can also come from the wrong type of fish or how fresh the fish is.
1 tablespoon sugar
1/2 tablespoon salt
3 kaffir lime leaves
1/4 lb green beans
3/4 lb fish paste
1 egg
1 tablespoon curry paste -red
Stack all the kaffir lime leaves and roll them tightly. Slice the roll of leaves into very thin strips. Slice green beans into cross-sectional pieces, 1/8 inch (1/4 cm.) thick.
Mix all the ingredients, except for the kaffir lime leaves and green beans, in a bowl. Stir until the mixture becomes a paste with smooth and shiny consistency again. For some fish pastes, it takes 3 minutes to get the smooth texture. For other fish pastes, you may want to use a mixer on low power because you'll be churning it for 1/2 hour by hand. There's no way I've found to make sure that the fish paste is good before working with it. Then, add kaffir lime leaves and green beans and stir again to mix them in.
In a flat bottom pan, heat up the oil on medium heat. Test the temperature by dropping a smaller piece of fish paste mixture in. When the oil is ready, the mixture should puff around the edge. Once the oil is hot enough, drop a tablespoonful in the pan. When the down side has cooked, use a spatula to loosen the tod mun, then flip the uncooked side down and push it down with the spatula to make it flat like a pancake. Flip again to get both sides brown. Drain or pat with paper towels to remove the oil. Serve hot with the sauce below.
Tod Mun Sauce - Nam Jim Tod Mun [seribulan]
4 Servings
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5 tablespoons vinegar Tips and substitutions
As always with Thai food. Add a little more of red pepper sauce if you like it hot. Or add a little more of the sugar if you like it sweet. Tasting is the key.
In Thailand, peanuts is used instead of cashew. But its link to cancer, I substitute other nuts for peanuts.
5 tablespoons sugar
1/2 teaspoon ground fresh chili paste
1/2 cucumber, quartered and thinly sliced
1-2 tablespoons cashew
Combine vinegar, sugar and rep pepper sauce together in a small bowl. Heat in microwave until all ingredients mix well, approximately 1 min. Add the sliced cucumber and mix well. Toast cashew nuts in a pan. Then crush cashew nuts into small pieces. Top it on the sauce. Refrigerate the sauce until Tod Mun is ready. |
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Homemade TomYam paste [lobak oren]
1 labu bawang putih...
dua tiga biji tomato...
serai(dua tiga)
blend semua ni..together....ni paste tomyam nyer..jgn risau or takut guna bawang putih ni sampai selabu... takder rasa bawang pon nanti..trust me
ayam rebuskan dulu..ambil stok ayam tu.. put a side..
tumis paste sampai naik bau..or pecah minyak
masukkan daun limau purut..
then masuk stok ayam.. masuk lagi serai yg dititik.. masukakan ayam n seafood,
potong bawang besar(jgn besar sgt bwangnya) potong empat..all the sayur2...yg senang layu2 tu masuk last2..
then potong limau nipis sebiji n perahkan dlm tomyam ni... adjust ikut rasa..kalau tak cukup masam, tambahkan lagi air perah limau ni..tapi ini last tau, the limau.
garam jgn lupa...
aaaa apa lagi yer... rasa nya dah cukup.. haaaaaaaa jgn lupa cili padi yg dah dititik... kalau nak pedas bagi lebih2..
PES TOMYAM[hanieliza]
Bahan-bahan
3 s/b cili kering kisar
1 s/b udang kering dikisar
1 s/b belacan
1 s/b asam jawa dibancuh dengan sedikit air
5 ulas bawang putih dikisar
10 ulas bawang merah dikisar
1 s/b gula
garam
2 s/b jus limau nipis
Minyak untuk menggoreng
Cara membuat
1. Campurankan cili kering, asam jawa dan perahan limau nipis.
2. Tumis bawang putih dan bawang merah hingga naik bau.
3. Masukkan udang kering dan belacan. Goreng hingga kekuningan.
4. Masukkan campuran cili kering tadi dan diikuti dengan garam dan gula.
5. Goreng hingga pecah minyak dan tidak terlalu garing.
Nota Tambahan
Ia akan menghasilkan lebih kurang 1/2 kilo paste. Sejukkan dan simpan di dalam peti ais.
[ Last edited by NoorMasri at 6-12-2006 11:06 PM ] |
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Noodles with Fish Curry Sauce - Kanom Jeen Nam Ya [seribulan]
Kanom jeen nam ya is a dish of many flavors. This dish can taste totally different depending on the variety of the accompanying vegetables. The vegetables can be served fresh or boiled.
Recycle your baked, broiled or steamed fish into this dish. If you are avoiding red meats, this is a wonderful dish with lots of vegetables.
2 Servings
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Learn more about this and other similarly prepared Round rice noodles served in a round, flat ball (Kanom Jeen) recipes
Thin Rice Noodles - Kanom Jeen [seribulan]
2 Servings
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1 package thin rice noodles
Boil rice noodles according to the instructions on package or just boil the noodles in plenty of water until soft. It should take about 3-4 minutes. Pour out hot water and rinse in cold water. Grab a handful and fold them in your palm. Press your palms together to get the water out. Place them in a ball shape on a plate. When you eat, each person can scoop 1 or 2 (or 3) noodle balls for their own plate.
Namya - Namya [seribulan]
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1 piece white fish
2 tablespoons namya curry paste
1 tablespoon fish sauce
3/4 cup coconut milk
1 tablespoon Chinese keys Optional
In Thailand, mud fish (aka snake head fish) is used, but any white fish, or even canned tuna is perfect. If you have left over fish that is not fried or heavily spiced, that will do, too. If you use fresh fish, cook it first by boiling or broiling. All you need is a small piece of filet 3 in. by 3 in. Mash the cooked fish in mortar or food processor to turn it into fine fibers. Ground the Chinese keys if you choose to use them. Most namya curry pastes available are sufficient without adding Chinese keys. But my taste buds require more.
If you have a tough time finding namya curry paste, use red curry paste and add chinese keys. The difference between red curry paste and namya curry paste is that namya curry paste has an additional ingredient, Chinese keys.
Add 1/2 cup of coconut milk and curry paste to a pot over medium to low heat. Let the mixture simmer until red oil starts to appear. Add the rest of coconut milk, fish, fish sauce and Chinese keys. It should have a thick consistency.
Namya Vegetables - Namya Mo-uud [seribulan]
2-4 Servings
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1/2 cup pickled mustard, sliced
1 bunch lemon basil, picked
1/2 cup green beans, sliced
1/2 cup Chinese water spinach, sliced
1/2 cup bitter melon, sliced
1/2 cup bean sprouts
1/2 cup banana flower, sliced
This may sounds like a lot of vegetables. You don't have to have all of them. Pick and choose the vegetables that are available to you or that you like. My favourites are pickled mustard, banana flower and lemon basil.
For green beans, Chinese water spinach and bitter melon, slice and blanch them. Set them on a serving dish.
For pickle mustard, just rinse and slice. It is ready to serve.
For bean sprouts, just blach and serve.
For banana flower, slice across the section. Soak the sliced banana flower in water with lime or lemon juice immediately until you are ready to serve to prevent oxidation that will turn them black. Drain add to the vegetable dish.
Lemon basil are served with stems. The dinners can pick the leaves and drop them on their plates at the meal. |
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Noodles in Gravy - Rad Nah [seribulan]
Rad Nah is soothing food. I guess it is the warm gravy and the soft noodles.
2 Servings
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1 tablespoon yellow bean sauce Tips and substitutions
You can substitute any meat, tofu or seafood for the meat or omit it altogether. If you omit it, you won't miss much.
If you can't find Chinese broccoli, try collard greens, broccoli, or kohl rabi.
Some people add bean sauce. If you do, add 2 tablespoons and reduce soy sauce to 2 tablespoons.
Good Rad Nah has really tender pork and part of the trick for the tenderest pork is coating it in tapioca flour before cooking it.
2 1/2 cups water
6 tablespoons vegetable oil
4 tablespoons tapioca flour
2 tablespoons sugar
2 tablespoons soy sauce - mushroom
2 cloves garlic
3/4 lb fresh flat rice noodles
2 tablespoons dark soy sauce
1/2 lb Chinese broccoli
1/4 lbs meat, thinly sliced Optional
Coat the pork with 1 tablespoon of tapioca flour. Mince garlic. In a bowl, add water to the rest of flour. This will the base for sauce. Cut up the Chinese broccoli into 2 inch-pieces.
Slice the noodles into 1/2 to 1 inch wide strips. Break the clumped noodles into strands.
You can either heat up the noodles in the a non-stick pan or pot or in the microwave. Cooking it in the microwave loses a little of the texture, but is easier. Part of what I like about rad nah is that some is a little crunchy and some is soft, but when you cook it in the microwave, you don抰 get the crunchies.
Microwave: Put the separated noodles and 2 tablespoons of dark soy sauce in a microwaveable bowl and mix well. Then microwave it for 3 minutes or until soft.
Non-stick pan or pot: Heat up 4 tablespoons of oil in a non-stick pan or pot. You really want a non stick pan, believe me. When the oil is ready, put in the noodles and stir. Add 2 tablespoons of dark soy sauce on the noodles. The purpose here is to heat up the noodles and add some color. Stir again until all the noodles are broken into pieces. Don't worry if they are cut into small pieces. Keep stirring for 5 more minutes. Set the cooked noodles aside.
Cooking The Meat and Gravy: In a pot or pan that is big enough to hold all the ingredients, heat up the rest of the oil. Add minced garlic and coated meat. Stir for a minute or so until the meat is getting cook. Add the flour water. Stir quickly to keep it from forming chunks. When cooked, the flour will turn from white to clear. Add soy sauce, yellow bean sauce and sugar. Stir. When the sauce is bubbling, it should have a consistency of thick gravy.
And if the sauce is not thick enough, add more flour. If you like thin sauce, add more water. When you add water, adjust the sugar, soy sauce. Remember, Thai food is trial and error, so it is time to taste. If you need more soy sauce, add some. When you are done with tasting, add Chinese broccoli. Stir quickly and turn the heat off. Don't let the greens cook for too long, or they will turn brown and won't be crunchy. Put noodles on plates and top with the sauce. Sprinkle some ground white or black pepper. Serve hot.
In Thailand, Rad Nah is served with sugar, fish sauce, peppers pickled in white vinegar and ground chili pepper for your personal taste. The addition of vinegar with peppers adds a lot of dynamics to the final flavor.
You can make your own vinegar with pepper. Slice any type of green chili pepper that is not hot; do not use the real little ones. Just pour vinegar over and let it sit for few minutes or days.
p/s: this original recipe is not HALAL..You can substitute the pork with other meat - catz |
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spanish omelette [ajinomotonosuga]
-------------------------
mudah ringkas dan nutritious..
salu aku pakai baby spinach..kalo takmo pakai tak pe..saja nak kasik ade vegie dan texture dia nampak cantik ada yellow browny dan kehijauan
so in this part aku tak buh spinach.
bahan.
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5 biji tlur
3 biji kentang medium saiz
1 ulas bawang besar
garam
pepper ground ( aku rekemen beli pepper grinder, mudah keje)
butter
cara
------
buang kulit kentang
slice kentang , tebal skit jangan la nipis sangat
slice bawang , di mayang bukan kasik hancur
kacau tlur dengan whisk macam nak buat tlur dadar or scramble eggs
panaskan frying pan...buh minyak skit..buh satu slice butter
masak kentang dan bawang medium api..make sure kentang btul2 masak
bila da masak kentang tuu..curah saja tlur yang dah di pukul dan di campur ramuan lain seme tuh dalam pan tersebut..api still medium
teknik
--------
pakai hujung pisau..guris edge pan, the whole pan, once edge omelette nampak browny, guna pinggannn cover pan , by holding bottom pinggan ko flip over the pan kemudian slide balik masukkan dalam pan panas tu , this is to cook the other side
atau kaedah 2 guna kalo ada pan handle BESI/ pan segalanya besi..ko bleh masukkan dalam oven lepas dalam 5 minit on the burner...k?
total minute to cook around 10 minit sebab kita nak masakkan tlur tu saja, the rest tu seme dah cook
Variasi[ninoZ]
masa tumis taruk garlic and sebelum grill taruk capsicum n mushroom then sprinkle dgn cheese
pukul telur, taruk lada ajishio secukupnya..lada hitam sket pastu taruk daun bayam secukupnya[bior byk sket..nanti dia akan kecut]..then goreng cam biasa
siap la my spinach omelette |
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black pepper steak [sweetgal]
daging (khas utk steak)
3 ulas bawang putih
serbuk black pepper
1) blender bawang putih dan tuang atas steak. peram steak dgn bawang putih dan serbuk black pepper
2) masak atas frying pan guna api perlahan. takyah pakai minyak sbb nanti daging tu kuarkan minyak. masak sampai dah empuk. letak atas pinggan
sos steak
3 ulas bawang putih ) dikisar
5 cm halia ) dikisar
100 g sos tomato
150 g sos cili
2 sudu kecik gula
sedikit garam
serbuk lada hitam
sedikit kicap
1) tumis bahan kisar. masukkan semua bahan dan kacau. siap. tuangkan atas steak tadi.
mashed potato
2 biji kentang
10 g butter
100-200ml susu segar
sedikit garam
1) rebus kentang sampai lembut. buang air rebusan tanpa mengeluarkan kentang dalam periuk.
2) buka api perlahan. masukkan butter dan susu dan sedikit garam. sambil kacau lenyekkan kentang tu.
p/s- kalo nak lebih moist tambahkan susu tu. nak masukkan lada itam sket pun bleh.
- tu resepi utk sorg je. sbb biasa makan sorg2. hehehe. kalau nak buat byk pepandai la budget sendiri.
- tadi baru buat tapi lupa nak tangkap gambar. dah lapar sgt terus ngap je.
sesapa yg rajin tu nanti letak la gambar ye. makan ngan mayonese lagi sedap. ngan tomato potong sket dan salad. |
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DAGING PANGGANG BLACK PEPPER [NoorMasri]
Bahan-bahan:
1 kg daging batang pinang }dihiris nipis setebal 2 cm
3 ulas bawang putih } ditumbuk halus
1 sudu besar lada hitam } ditumbuk halus
2 sudu besar sos plum
garam secukup rasa
Cara membuat:
Daging dicuci bersih kemudian digaul dgn bahan lain dan diperap selama 5-6 jam didalam peti ais.
Susunkan daging ke dalam dulang pembakar
Panggang daging di dalam oven pd suhu 180'C atau digrill sehingga masak sambil dibalik-balikkan daging tersebut
Penting jgn terlampau lama masak nanti daging kurang moist
Air yg keluar dr daging tadi disimpan utk dijadikan gravy.
[ Last edited by NoorMasri at 6-12-2006 10:47 PM ] |
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STEAK [hanieliza]
Bahan
500 gm daging steak/tenderloin [bersihkan]
1 s/b kicap pekat
1 s/k madu/gula
1 s/b sos plum
bahan kisar
1 s/k lada hitam
3 ulas bawang putih
2 ulas bawang
1 batang serai
1 inci halia
Cara:
1. Daging dipotong lebar setebal 1 cm [1/2 inci].
2. Gaulkan semua bahan yg disediakan dan perapkan selama 4 atau 5 jam.
3. Masukkan semua bahan dalam non-stick pan dan tutupkan dgn tudung.
4. Masakkan atas api sederhana sehingga air kering dan daging lembut.
5. Angkat daging dan sediakan sos.
SOS LADA HITAM
Bahan
1 s/b lada hitam
1 s/b tepung jagung ]
1 cawan air ] bancuhkan
1 s/b sos tomato
1 s/b kicap pekat
Cara.
1. Gunakan non-stick pan yg merebuskan daging tadi.
2. Panaskan semua bahan termasuk bahan lebihan daging dalam non-stick pan tadi.
3. Bila mendideh, tuangkan dalam mangkuk dan sediakan sayuran untuk hidangan.
SAYURAN
Salad bulat[potong kecil]
tomato segar [potong baji/nipis]
kentang goreng [potato chips]
baked beans[ panaskan sikit]
Susunkan semua saperti dalam gambar dan tuangkan sos lada hitam. |
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Pizza Maggie [fazamania]
Bahan-Bahan:
1 Bungkus maggi
2 biji telur gred A
Sosej (ikut suka)
Carrot (dimayang halus)
Cendawan butang (hiris nipis)
Daun sup (dimayang halus)
Bawang besar (dihiris nipis)
Cara:
Celur maggi, ketepikan. Pukul telur
sehingga agak kembang.
Masukkan perencah maggi, sosej yang dipotong kecil-kecil, carot, daun sup, cendawan butang dan bawang besar serta mee maggiyang telah dicelur tadi. Gaul hingga sebati.
Goreng didalam kuali dengan menggunakan sedikit minyak (seperti menggoreng telur dadar) sehigga masak. Gunakan kuali yang bertangkai.
Cadangan Hidangan:
Makan semasa panas dan boleh dicicah
dengan sos dan mayonis.
p.s: sesuai utk org bujang.. |
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ONION RINGS [jonah]
BAHAN2:
4 biji bawang besar
susu
2/3 cawan yellow cornmeal
2/3 cawan tepung serbaguna - ayak sebelum di sukat
1/4 sudu kecil garam
1/8 sudu kecil serbuk lada sulah
2 sudu kecil shortening cair
1 telur di puul
1 2/3 cawan susu
sediki tepung
CARA MEMASAK:
1. Kupas bawang dan potong bulat2 setebal 1/4 inci dan pisah2 kan dia.
2. Rendam bawang dlm susu anggaran 15 minit.
3. Campurkan cornmeal, tepung, garam, lada sulah, shortening, telur dan
1 2/3 cawan susu kedalam mangkuk dan bancuh menjadi batter.
4. Keringkan bawang, celup dalam bancuhan dan goreng sehingga kuning
keemasan.
Dinda, sebenarnya banyak cara nak buat onion rings ni. Base pada resipi dia atas, auntie olah sikit jadilah seperti onion rings dlmgambar tu.
So, resipi yang auntie olah tu jadi cenggini:
BAHAN INI BANCUH DENGAN SUSU CAIR ATAU AIR UNTUK JADI BATTER:
1 cawan tepung naik sendiri
1/2 cawan serbuk roti
sedikit lada sulah
sedikit serbuk cili
sedikit garam
1. Bawang tu boleh rendam dengan susu cair atau pun telur putih.
2. Celup bawang dlm batter dan goreng sehingga keemasan.
Bahan2 tu boleh di tambah atau tukar, mengikut citarasa masing2.
Baked onion ring [dindazZz]
Bhn A:
1/4 c. plain breadcrumbs
1 tbsp cornflakes
1/2 tsp dried oregano
1/4 tsp cayenne pepper or chilli powder
salt n pepper to taste
Bhn B:
2 medium onions, cut cross ways into 1/2 inch rings
Bhn C:
1 egg white
Cara2 buat:
panaskan oven 180'c
griskan tin pembakar
gaulkan bahan A dgn sebati.
Celup cecincin bawang dlm putih telur. Dripkan lebihan putih telur
Coatkan cecincin bawang tadi campuran crumb; tekan2 skit supaya melekat elok crumbsnye tu.
Susun dlm tin pembakar
Bakar selama 20-30 menit. |
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Bater ala tempura [ninoZ]
tepung gandum
tepung jagung [agak2 1/4 dari sukatan tepung gandum]
1-2 tsp tepung beras
sedikit baking powder
sedikit soda bikarbonate
1 putih telur
sedikit garam
sedikit chicken/seafood stock/granules
lada sulah
garlic powder kalau ade - taruk skettt aje
air secukupnya
bancur semua bahan dlm blender..agak2 mcm bater pisang goreng or slightly cair.
gunakan sebagai bater utk tempura sayuran maupun seafood
paling besh - udang, sotong, cendawan,terung, badik jagung, bayam, kangkung, carrot n sebagainya |
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Roti Boyan [cranko21]
Bahan kulit
500 gm Tepung Gandum
4 sudu besar minyak sapi ) campurkan dlm periuk or kole kecil
1/2 senduk minyak masak ) dan panaskan sedikit
air + garam secukupnya.
- Gaul semua bahan seperti kita membuat roti canai.
Bahan inti
500 gm kentang - rebus dan di lenyek
sedikit lada putih
daun sop - di hiris halus (biar byk, I pun suka kalau campurkan sedikit daun ketumbar)
bawang goreng secukupnya
sedikit garam
telor 10 biji
- gaulkan semua bahan2 tadi di dalam satu bekas. sebaiknya mengaul semasa kentang masih hangat2. dan ketepikan
Cara
Canai adunan tepung tadi dan isikan inti. Di goreng kering (minyak sedikit jer) di atas kuali leper di atas api yg sederhana hingga kedua2 belah masak.
Selalunya Roti Boyan ni di bentukkan seperti murtabak. Tapi mmg setengah org suka buat ngan bentuk bulat yg di kelim sekelilingnya di gambar kedua.
Hindangkan ngan sambal ikan bilis.
Bahan sambal pencecah
A)
Ikan bilis - di goreng garing dan kisar kasar2 sedikit
B)
200 gm lada kering
10 biji bawang merah
4 ulas bawang putih
sedikit belacan (optional)
50 gm ikan bilis
1-2 sdm gula
sedikit garam
sedikit air asam
Kisar halus bahan2 B kecuali gula dan garam. Tumis di dlm kuali hingga wangi dan masukkan air asam, gula dan garam.
Sambal pencecah ni biarkan sedikit manis2 pedas tak berapa pekat dan tidak berapa cair. Bila dah mendidih, masukkan ikan bilis goreng tadi dan gaul rata |
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Category: Makanan & Resipi
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Post time 5-4-2004 08:27 PM
Author
