KARI TETEL, RENDANG AYAM DAN ACAR AWAK SIMPLE - cek de sam's fotopages

RENDANG AYAM- resipi dr Resipi.Net
Sumber: KHUSNAAHMAD@bhint.com

Bahan-bahan:
1 ekor ayam
4-5 ulas bawang merah
3 ulas bawang putih
1 inci halia
1 cm kunyit hidup
4 batang serai
1 inci lengkuas
20 tangkai cili kering (kalau nak pedas tambahlah lagi)
gula
garam
3 sudu besar kerisik
daun limau purut/daun kunyit
1 biji kelapa (1 cawan santan pekat)

Cara-cara:

1. Potong dan bersihkan ayam. Seeloknya ayam tu dibersihkan dengan tepung gandum sikit, bagi hilang hanyirnya.
2. Blend bawang merah, putih, halia, lengkuas, serai dan kunyit.
3. Blend cili kering.
4. Sediakan kuali, masukkan bahan blender tadi dan kacau sampai agak-agak kering
5. Masukkan ayam. Kacau sebati. Masukkan santan pulak. Kacau perlahan-lahan.
6. Biar sampai kering sikit, masukkan kerisik, garam dan gula secukup rasa. Bila dah agak kering masukkan daun limau purut atau daun kunyit. Siap.

KARI TETEL
Sumber: Lela Omar

Bahan-bahan:

1/2 kg tetel dibersihkan & buang lemak-lemak berlebihan
1 labu bawang besar
4 ulas bawang putih
2 inci halia
5 sudu besar rempah kari daging
1 cawan air asam jawa (saya buat tu sederhana pekat je...kalau pekat sangat, nanti terlebih masam plak)
2 liter air
1 inci kulit kayu manis
1 kuntum bunga lawang
2 kuntum bunga cengkih
2 biji buah pelaga
1/2 cawan santan (tak buh pun lela kata takpe....tapi, pada saya lebih sedap kalau ditaruh santan)
2 biji ubi kentang, dibelah empat
2 biji tomato, dibelah empat
1 tangkai daun kari
sedikit minyak untuk menumis
garam secukup rasa
gula secukup rasa (kalau suka)

Cara-cara:

1. Tumbuk/blend bawang besar, bawang putih & halia
2. Panaskan 4 sudu besar minyak dalam periuk & goreng rempah tumis bersama daun kari (saya masak hingga wangi atas api sederhana)
3. Gaulkan air asam jawa dengan rempah kari, kemudian masukkan ke dalam periuk.
4. Tuang air dan didihkan, kemudian masuk tetel dan dan rebus hingga empuk (kira2 1.5 jam)
5. Setelah empuk, masukkan garam, gula (jika taruh) dan ubi kentang. Masak hingga ubi kentang empuk.
6.Bila kentang dah empuk, masukkan santan dan tomato. (ikut resipi asal, terus tutup api. Tapi, saya biar hingga mendidih kembali baru tutup api)

Nota:

* Kalau nak lagi sedap, tambah sikit daging anggaran 150 gram ke (saya selalunya guna batang pinang)
* Kalau guna periuk tekanan (pressure cooker), boleh kurangkan air, perlahankan api & rebus selama 1/2 jam saja.
* Potong tetel tu jangan kecik-kecik sangat, nanti hancur. kalau saya buat, saya potong dadu lebih-kurang 1 inci besarnya....dah siap masak nanti, jadi 1/2 inci je.

ACAR AWAK SIMPLE - Spicy Mixed Vegetable Pickle by Adrian Cheah
tp kita buat ikut bahan2 yg sedia ada dlm peti ais iaitu timun,carrot dan utk kuahnya mmg kita ikut resipi 100%....

A crunchy and aromatic dish concocted of mixed vegetables infused in a rich and spicy gravy garnished with crushed groundnuts or sesame seeds.

Ingredients

500g cucumber
300g cabbage, cut 3cm thick
100g cauliflower, cut into small florets
100g carrots, cut into 3cm long strips
100g french beans, cut into 3cm lengths
100g long beans, cut into 3cm lengths
100g pineapple, cut into small pieces
1 purple brinjal, cut into 3cm long strips
Cili padi (depending on preference)
1 tbsp salt

For scalding vegetables:
600ml water
400ml vinegar
2 tbsp salt
2 tbsp sugar

Spice paste (ground)
20g (1 stalk) serai
50g (30) dried red chillies
100g (10) shallots
40g (5 cloves) garlic
15g (2cm) fresh turmeric
5g (203 slices) galangal
10g (3) candlenuts
20g belacan, toasted
20g (3 tbsp) coriander seeds

2 tbsp vinegar
9 tbsp sugar
3 tbsp salt

100g peanuts, roasted and coarsely pounded (for more crunch)
4 tbsp sesame seeds, roasted

Method

1. Quarter the cucumber lengthwise without peeling and remove the core. Cut into 3cm-long strips. Knead 1 tbsp salt into the cucumber slices and leave aside to marinate for 1 hour. Wrap the cucumber slices in a clean towel or muslin cloth and squeeze out as much liquid as you can. Lay the cucumber slices on a tray, cover with a thin cloth and sun for 2-3 hours. (This will give the cucumber a nice crunch).

2. For the other vegetables, sun them separately in trays for 1-2 hours.

3. Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the sun-dried vegetables, one type at a time: 2-3 seconds for the cabbage, and 8-10 seconds for the rest of the vegetables. Never overcook the vegetables or they will lose their crunchiness. Drain vegetables and set aside.

4. Fry the spice paste in hot oil until it rises and separates from the paste. Season with 9 tbsp sugar and 3 tbsp salt. Bring it to a boil. Stir in 2 tbsp vinegar, turn off heat and set aside.

5. Add in all the vegetables, grounded peanuts and toasted sesame seeds and mix well.

Quote:

GAMBAR DI RUMAH IRENE SEMALAM,CHRISTMAS PARTY