Ayam Golek Pekan

Ayam Golek Pekan

Source: Pahang state palace
Modified by: windyinkk.blogspot.com

Ingredients:

1 whole chicken (1.5-1.8 kg)- I cut into several pieces.
10 shallots- peeled
5 cloves garlic- peeled
10 dried red chilies - seeds removed - I used 15
20gm ginger-clean weight
20gm galangal-lengkuas clean weight
10gm turmeric root-clean weight
1 tsp fenugreek -halba
1 candle nut (buah keras) - I used two
2 lemongrass- smashed
300ml coconut milk
50gm tamarind pulp-with seed + plus 1 cup water
1 cup water -  or more*
1 tsp salt
3-4 tsp sugar (may need more)

-Soak tamarind pulp with water for 10 mins. Strain the tamarind water.
-Place tamarind water, shallots, garlics, chili, ginger, galangal, turmeric and candlenut into a blender and blend until fine.
-Pour this into a wok.
-Put fenugreek, lemongrass, coconut milk, 1 cup water, salt and sugar  into the wok. Bring to a boil.
-Place chicken into the boiling gravy and bring to a boil.
-Remove chicken from the wok.
-Bake at  160'C for 7-10 mins
-Meanwhile, reduce the gravy until it looks thick. Taste it, if it too sour add more sugar (1 cup of sugar)
-Brush the chicken with 2/3 of the gravy
-continue baking another 7-10 mins

Daging Masak Hitam Chef Ismail

Daging Masak Hitam Chef Ismail

Pada asalnya saya mencari resepi daging masak hitam dari blog Puan Azlita 'masam manis'. Tapi terjumpa pula resepi Daging Masak Hitam Chef Ismail dari blog Pn Azlita. Saya telah mencubanya utk juadah berbuka puasa semalam. Sedap dan anak2 masih bertanyakan daging ini ketika sahur pagi tadi :p. Saya akan gunakan resepi ini lagi utk di masa2 akan datang. Terima kasih kepada Chef Ismail dan Pn Azlita!

Source: Chef Ismail

Bahan:
100 ml minyak masak
3 labu bawang besar- dihiris
500 gm daging batang pinang - potong dadu atau ikut citarasa
*jika tak ada daging batang pinang guna daging biasa pon boleh tapi direbus dulu hingga empuk.
*boleh juga guna ayam, kambing

Bahan kisar halus:
2 tangkai daun kari
8 ulas bawang merah
5 ulas bawang putih
3 cm halia
2 sudu besar pes cili kering * atau 10 tangkai cili kering
2 sudu besar rempah kari daging
8 cm kulit kayu manis -diketuk2 supaya blender tidak rosak

Sos:
4 sudu besar kicap pekat (saya letak lebih, anggaran 8 sudu)
*hati-hati dalam penggunaan gula dan garam. Jika rasanya dah ok tak perlu garam dan gula lagi.
125ml pati santan - diperah daripada 1/2 biji kelapa parut * santan kotak pon boleh.
1 sudu the asam jawa - diramaas dalam 50ml air
1  kiub daging
garam
gula

Cara:
-pijarkan minyak dalam kuali
-goring hirisan bawang besar hingga garing dan kuning keemasan.
-angkat, toskan minyak dan ketepikan.
-dengan lebihan minyak yang sama,tumis bahan kisar hingga harum.
-masukkan daging dan balik-balikkan atas api sederhana hingga daging empuk.
-tambah bahan-bahan sos dan kiub daging.
-kacau rata hingga kuahnya pekat
-perasakan dengan garam gula
-masukkan bawang besar yang telah digoreng tadi.
-angkat dan sedia dihidang.

creamy butter prawns

Creamy Butter Prawns

Sedapnya butter prawns di  masak mengikut resepi ini. Terima kasih kepada pemilik asalnya. Resepi yang akan dijadikan rujukan saya setiap kali anak2 minta masak butter prawns.

source: www.junedarville.com

Ingredients

• 24 prawns (fresh or frozen)
• 4 fresh curry leaves
• 1 cup evaporated milk (240 ml)
• 2 tbsp unsalted butter
• 1 medium red chili
• 2 tsp garlic paste
• 1 tsp caster sugar or palm sugar
• 2 tbsp cornstarch
• 1 tsp chicken bouillon cube crumbled
• frying oil

-First of all thaw the prawns if you use frozen ones.

-Remove the heads if still attached (you can also make a delicious soup with them). Slice the spine because you need to remove the black vein. Don't peel the prawns! Rinse them, then let them drain on kitchen paper. -Add the prawns and cornstarch to a bowl.

-Stir until the prawns are coated evenly. Pour some frying oil in a heavy skillet or wok. Place it over high heat until piping hot. Then add the prawns. Quickly stir fry them for 3 minutes until pink and a little crunchy on the outside but still raw inside.

-Transfer the fried prawns onto kitchen paper to drain. In another non-stick pan add the butter and place it over medium heat until melted. Then add the garlic paste, curry leaves and chili.

-Stir and cook for about 2 minutes. Don't burn the garlic. Then also add the evaporated milk and sugar.

-Stir again and cook for another minute. Add the fried prawns back to the pan. Season with the crumbled chicken bouillon cube.

-Finally give the prawns a good stir and then cook them for 5 more minutes until the sauce starts to thicken lightly. Check the seasoning and add extra crumbled chicken bouillon or sugar. Then transfer the prawns and sauce onto deep plates and serve.