OPOR DAGING

sumber:Chef Md.Amin

1 1/2 kg daging batang pinang
5sb cili kisar
3sb kari daging
3sb minyak sapi
1 cwn minyak masak
garam

Bhn Kisar:-
3 biji bawang besar
6 biji bawang merah
5 biji bawang putih
Halia
Lengkuas
3 batang serai

5sb kerisek
5 biji buah keras-tumbuk
2 cwn santan pekat
1 keping gula kabung
kulit kayu manis/buah pelaga/bunga lawang/cengkih (aweh2)
asam keping - option

CARA
- Tumiskan bhn kisar bersama aweh2 tadi sampai wangi
- Masukkan cili kisar dan kari, kacau
- Masukkan daging dan santan, kacau dan tunggu sampai pecah minyak
- Masukkan kerisek,gula kabung dan garam, kecilkan api
- Renih sampai daging empuk

*Boleh dimakan bersama apa saja nasi,ketupat dan sebagainya.

Nasi Serai

Bahan A
Beras Basmathi Dicuci & Direndam Sebentar Kemudian DiTOSKAN.

Bahan B
Bawang Merah, Bawang Putih, Halia DiKISAR (Blend lah tu)
Serai Di titik-titik.

Minyak Untuk Menumis

cara-caranya

Panaskan rice coooker.
Tumis Bahan B
Masukkan Beras dan digaul rata
Tuangkan air
masukkan garam dan akhirnya biarkan sehingga nasi itu masak.

AYAM KAMPUNG LEMUNI

(sumber: Keluarga Mac 2004)

Bahan-bahan

1 ekor ayam kampong(dipotong mengikut citarasa)
10 tangkai daun lemuni(dicincang halis)


Bahan dikisar halus
5 ulas bawang putih
70gm kunyit hidup
50gm halia
Garam dan serbuk perasa


Cara

Perap ayam bersama bahan kisar dengan sedikit garam dan serbuk perisa

Panaskan minyak dalam kuali dan masukkan ayam.

Setelah ayam hampir masak, masukkan pula daun lemuni.

Goreng sehingga ayam kelihatan kuning keemasan.

Ayam Percik Sri Gading

Resipi sumbangan: Siti Suhaila Majdi

Bahan-bahan:
1 ekor ayam (1.5 kg.)
50 gm. bawang besar
15 gm. halia
40 gm. cili kering
20 gm. gula
2 batang serai (ditumbuk)
1 1/2 biji kelapa ambil patinya
Garam & sebuk perasa secukupnya

Cara membuatnya :
1. Ayam dibersihkan dan dikelar pada bahagian yang sukar masak

2. Satukan bahan giling yang telah dimesin iaitu bawang besar, halia dan cili dengan gula, serai, santan, garam dan serbuk perasa. Gaul sehingga sebati.

3. Panaskan periuk, masukkan bahan tadi bersama santan serta kacau hingga pekat dan berminyak.

4. Kukus ayam sehingga 3/4 masak, angkat serta panggang di atas bara sambil dipercik-percikkan dengan kuah tadi hingga habis dan kemudian hidangkan.

SALMON SAMBAL BELACAN

Bahan Sambal Belacan :

10 biji cili merah
4 biji cili padi
1 sudu teh belacan dibakar sebentar ( jangan lama-lama sangat membakar yerr, selain hangus, takut nanti membakar rumah juga :D )
Gula merah secukup rasa
Garam secukup rasa
1 biji buah tomato


Cara Membuatnya :

Tumbuk cili merah, cili padi dan belacan.
Masukkan gula merah dan garam serta tomato.
Tumbuk hingga semuanya cukup halus mengikut citarasa.


Bahan Salmon Goreng :

4 potong salmon yang sudah bersih dan dipotong-potong sedang


Cara Membuatnya :

Panaskan pan non-stick tanpa minyak.
Letakkan salmon di atas pan non-stick panas, masak sebentar hingga keluar minyak dan berubah warna.
Terbalik-balikkan hingga kedua sisi cukup masak.

PUDING PANDAN

Bahan-Bahannya :

2 bungkus agar-agar putih
1500cc santan
200gm gula pasir
Pes pandan secukupnya

Cara Membuatnya :

Rebus santan bersama agar-agar, gula pasir, dan pes pandan hingga mendidih sambil terus digaul agar santan tidak pecah. Teruskan menggaul hingga berbuih dan mendidih

Siapkan acuan puding yang telah dibasahi air, lalu tuang rebusan agar-agar yang telah masak tadi ke dalamnya. Sejukkan.


Bahan Sos :

400cc susu cair
100gm gula pasir
1 sudu makan tepung jagung


Cara Membuatnya :

Didihkan susu, gula pasir, dan tepung jagung sambil terus digaul hingga mendidih. Angkat dan sejukkan


Cara Menghidangkannya :

Potong puding pandan, siramkan sos di atasnya.

JEMPUT-JEMPUT MAKARONI UDANG

Sumber: Hanis (cari.com)

Makaroni - direbus dan tos kan
1 biji bawang besar - potong dadu
200gm udang
Daun kucai - kalau suka boleh gantikan dengan oregano
Tepung gandum -agak2 boleh melekatkan makaroni tu
garam dan air
Minyak untuk menggoreng

Cara membuatnya...

Campurkan bahan diatas, tepung dimasukkan akhir sekali. Adunan tu macam kita nak
buat jemput2.
Panaskan minyak dan goreng hingga agak kekuningan. Siap untuk dimakan dengan
sos pencicah.

Apple and Blue Cheese Bisque

Ingredients:
1 tablespoon unsalted butter
2 cups peeled, cored, small dice apples
1 cup half and half
5 to 6 ounces blue cheese, crumbled
1/4 teaspoon salt, to taste
1/4 teaspoon freshly ground white pepper, to taste

Preparations:
Heat the butter in a saucepan, over a medium flame. Add the apples and saute for 1 to 2 minutes, until softened. Add the half & half or milk and reduce heat to low. Heat and stir until the mixture begins to scald around the edges. Gradually add the cheese and stir until melted. Season to taste with salt and pepper. Serve hot.

California Cheese Dip with Fresh Fruits

Ingredients:
4 ounces cream cheese
2 tablespoons cream, or milk
3 teaspoons honey
3/4 teaspoon vanilla
1/16 teaspoon nutmeg, or mace
1/16 teaspoon cinnamon
3 teaspoons fresh lemon juice
2 tablespoons diced toasted almonds

Preparations:
Blend together all ingredients except almonds. Chill. When ready to serve place dip in small bowl. Top with almonds. Place bowl on plate and surround with assorted fruits such as banana slices, melon cubes, grapes, strawberries and peach or nectarine slices.

Three Pepper Beef Kabobs

Ingredients:
1 pound boneless beef top sirloin steak, cut 1 inch thick
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1 tablespoon water
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 green bell pepper, or red or yellow pepper, cut into 1-inch pieces
8 large mushrooms

Preparations:
Cut beef steak into 1-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt, if desired.

Note: Beef kabobs may also be grilled. Place on grid over medium coals. Grill 8 to 11 minutes.

Serving suggestion:
Hot, cooked long-grain and wild rice.

Provencale Tomato and Potato Soup

Ingredients:
1 1/2 pounds (about 4 medium) fresh Florida tomatoes
1 tablespoon olive oil, or vegetable oil
1/2 cup chopped onions
1 teaspoon minced fresh garlic cloves
3 cups chicken broth
2 teaspoons paprika
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon fennel seeds
1/4 teaspoon grated orange peel
1 1/2 cups diced, peeled potatoes

Preparations:
Use tomatoes held at room temperature until fully ripe. Dice tomatoes (makes about 3 cups); set aside. In a medium saucepan heat oil until hot. Add onion and garlic; saute until onion is transparent, about 5 minutes. Add chicken broth, paprika, thyme, fennel and orange peel. Bring to a boil. Add potatoes and 1 1/2 cups of the reserved tomatoes. Bring to a boil. Reduce heat and simmer, covered until vegetables are tender, about 10 minutes. Place half of vegetables and liquid in the container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Bring to a boil. Add remaining 1 1/2 cups tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes. Add additional liquid, if needed.

Pasta Salad Primavera

Ingredients:
3 ounces herb or spinach fettuccine
1 1/2 teaspoons olive oil
1 1/2 teaspoons salt
1/2 cup diced tomatoes
1/4 cup black olives
1/4 cup trimmed fresh basil
3 tablespoons olive oil
2 1/4 teaspoons white wine vinegar
3/4 teaspoon minced garlic
1/16 teaspoon kosher salt, to taste
1/16 teaspoon freshly ground white pepper

Preparations:
Heat a large pot of water to a boil. Add 2 tablespoons oil and salt. Add fetuccini and simmer until just tender, 2-3 minutes for fresh, 6-9 minutes for dried. Drain well. Combine with remaining ingredients-toss gently to mix well. Season to taste with salt and pepper. Arrange onto a serving platter. Serve slightly chilled or at room temperature.

Apple Brown Rice Stuffing

Ingredients:
1/2 cored, diced red apple
1/4 cup chopped onions
1/4 cup sliced celery
2 2/3 tablespoons seedless raisins
1/4 teaspoon poultry seasoning
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1 teaspoon margarine
1 1/2 cups cooked brown rice, cooked in apple juice
2 2/3 tablespoons rice bran
2 2/3 tablespoons slivered almonds, toasted
2 tablespoons apple juice

Preparations:
Cook apple, onions, celery, raisins, poultry seasoning, thyme, and pepper in margarine in large skillet until vegetables are tender crisp. Stir in remaining ingredients. Cook until thoroughly heated.

Linguini With Clam Sauce

Ingredients:
4 ounces bottled clam juice
1/8 teaspoon powdered saffron
1 1/2 tablespoons unsalted butter
4 ounces sliced fresh shiitake mushrooms
1/2 cup minced scallions
1 1/2 teaspoons tomato paste
4 ounces picked, medium chunk crab meat
1 teaspoon minced fresh tarragon
4 ounces linguini

Preparations:
Combine clam juice and saffron in a small bowl-mix well. Heat butter in a skillet, over a medium flame. Add mushrooms, heat and stir for 3 minutes. Add tomato paste and half of the scallions-mix well. Add the saffron mixture. Bring just to a boil, reduce heat, and simmer for 2 minutes add crab and tarragon. Simmer until heated through. Meanwhile, cook linguini in boiling salted water. Drain, rinse in hot water, and drain well. Return to pot. Add crab mixture-toss gently to mix well. Transfer to a serving platter. Garnish with the remaining scallions. Serve hot.

Thai Basil Beef with Rice Noodles

8 cups water
1 pound flank steak, trimmed
1/4 teaspoon salt
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
4 ounces wide rice stick noodles (bánh pho)
1 tablespoon sugar
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1/2 teaspoon Thai red curry paste
1 cup cherry tomatoes, halved
1/2 cup thinly sliced fresh basil


Heat a large grill pan over medium-high heat.
While pan heats, bring water to a boil in a large saucepan.
Add steak to grill pan; grill 5 minutes on each side or until desired degree of doneness.
Sprinkle steak with salt.
Cut steak across grain into thin slices.
While steak cooks, add asparagus to boiling water; cook 2 mins. Remove asparagus with a slotted spoon.
Add noodles to boiling water; cook 3 mins or until done.
Drain; rinse well. Cut noodles into smaller pieces; place in a medium bowl.
While noodles cook, combine sugar, lime juice, fish sauce, and curry paste in a large bowl.
Add one-half of lime mixture to medium bowl with noodles; toss to coat.
Add steak, asparagus, tomatoes, and basil to remaining lime mixture in large bowl; toss to combine.
Serve steak mixture over noodles.

SEMUR DAGING

Bahan-bahannya:

1 kg Daging Lembu (topside - sbb kurang lemak) - dipotong kiub
10 biji bawang merah - kisar
8 biji bawang putih - kisar
2 cm Halia - kisar
1 biji Bawang Besar - dibelah 4
1 batang - Lobak merah - dipotong 4-5cm dan dibelah 4
Daun bawang - dipotong 4-5cm
1/2 botol Sos tomato Del Monte
1/2 tin Susu cair Ideal
Air secukupnya
Garam secukupnya
Lada hitam secukupnya - dikisar kasar
Minyak masak/Minyak sapi

Cara-caranya:

Perap daging dengan tiga bahan-bahan yang dikisar selama kurang/lebih setengah jam..
Tuang 2 senduk minyak dalam periuk.
Masukkan daging yang diperap. Masak sehingga daging bertukar warna putih dan keluar air sedikit.
Masukkan lobak merah dan gaul-gaul seketika.
Masukkan air (anggaran dua mangkuk).
Masukkan garam dan lada hitam secukupnya.
Biarkan air mendidih dan daging separuh empuk.
Masukkan sos tomato secukup rasa.
Biarkan mendidih sekali lagi sehingga daging empuk.
Masukkan bawang besar yang dibelah empat dan daun bawang.
Biarkan kuah pekat dan daging betul-betul empuk dan mesra dengan kuah.
Siap untuk dihidang.