|
|
Post Last Edit by LelaRentaka7 at 26-10-2010 16:19
Salam mscin.....
Sori Lela lambat.....
Tapi nak jawap kuiz gakkkkk...
Please mscin... hamponkan Lelaaaaaa...
1. Menu breakfast anda pada pagi ini. cofee, cornflakes dan roti bakar
2. Tempek 3 gambar makanan yang anda pernah makan dan sekarang TIDAK akan memakannya lagi. Kenapa?
 otak lembu.... xmo makan sebab Lela geli...hari tu TERmakan sbb tak tahu....
 belalang goreng kunyit... macam makan lipas jerk..
 Umai-orang cakap kalau tak pandai buat boleh mati..ikan tu ada racun...
3. Listkan 3 mana-mana restaurant yang paling sedap anda pernah makan.
a. Harrods KLCC
b. Outback Bangsar
c. Top Hat KL
4. Listkan 3 hotel yang pernah anda kunjungi untuk jamuan berbuka puasa/jamuan hari raya tahun ini.
1.Hotel Impiana KL
2.Traders Hotel KL
3.PJ HIlton
5.Tempek 3 gambar hotel yang anda rasakan menawarkan menu paling sedap pernah anda kunjungi.
1.Crown Princess Hotel
2.Shang ri-la Hotel
3.PJ Hilton
6. Siapakah pemilik restaurant Madam Kwan?
Madam Kwan sendiri    
7. Senaraikan 3 masakan tradisional beserta gambar bagi tempat anda.
1.satay
2.Nasi Ayam
3.Sotong Kangkung
8. Masakan paling pelik anda pernah makan. Kenapa?
Sup Durian...... rasa pelik la kalau durian masak sup... orang bidayuh yang masak camni....
9. Namakan SATU restaurant yang anda sama sekali TIDAK akan kenalkan kepada orang lain. Kenapa?
Restoren Rebung.... overrated, misleading dan yang paling penting TAK SEDAP :@
10. Nyatakan masakan atau minuman beserta resipi dan gambar yang anda ingin masak nanti.
Chicken Tangine
Chicken with Olives Tagine (Djej bil Zitoon)
Recipe: Serves 4
- 3 chicken legs and 3 chicken thighs, with skin still attached
- 1 cup ripe or midway olives (Greek Kalamatas, Italian Gaetas are the favorites, but you can even use Spanish Manzanilla olives)
- 1 medium sweet onion, quartered and sliced
- 2 tbsp S'men, butter or vegetable oil
- 4 small sprigs each of cilantro and parsley, tied together with a string
- 1/2 a lemon
- 1/2 cup water
- For the Chicken Marinade:
- 1 tsp sweet paprika
- 1/2 tsp turmeric
- 1 inch fresh ginger, finely grated
- A pinch of saffron
- A pinch of freshly ground cinnamon
- 1/2 sweet onion, roughly diced
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
The day before, put all the marinade ingredients in a food processor and blend to a paste. Pour it over the chicken and marinate overnight. Refrigerate, covered. If you forget to do this step the day before, a minimum of one hour would work too, though the longer the marinating time the better the flavor of your chicken will be.
The next day, place the chicken thighs and legs, along with its marinade, the S'men, butter or oil, and the sliced onion in a tagine or a casserole. Add the water and the bouquet of herbs nestled in a corner. Bring to a boil, cover, and simmer on a medium-low heat 35 minutes, turning the chicken often in the sauce.
If using the kalamatas or Gaetas olives, just rinse them to get rid of the excess brine and set aside. If using Manzanilla olives, which come often stuffed with pimento, remove the pimento with a toothpick and blanch the olives three times, adding a teaspoon of sugar to the third blanching. Set aside.
After thirty five minutes of cooking, add the olives to the chicken. Add water, if necessary. Continue cooking 10 minutes.
Preheat the oven at 375F (180C).
Discard the herb bouquet and transfer the chicken pieces, along with the sauce and the olives, to an ovenproof dish, if necessary. Continue cooking the chicken until nicely browned on the surface, about 10 minutes, depending on your oven.
Transfer the chicken to a serving dish and spoon the olives and sauce around them. Drizzle a few drop of 1/2 a lemon on the sauce, depending on your taste. Scatter some chopped parsley on top and serve at once with plenty of bread.
Boleh ker mscin....:cry::re: |
Rate
-
1
View Rating Log
-
|
Post time 19-10-2010 10:36 PM
Post time 20-10-2010 12:38 AM
