Resepi Udang Sweet Sour Special

Resepi Udang Sweet Sour Special

Bahan A
Udang - 20 ekor (medium size)
Minyak - 5 sudu (for goreng)
Kunyit Hidup/ serbuk kunyit
Garam - secubit

(all goreng first, sampai garing then put aside)


Bahan B : Sweet Sour Special Kuah/Gravy 

Cherry Tomatoes - 5 biji
Cili merah besar - 2 batang
Cili Kering - 3 batang (nak pedas letak lebih, nak guna cili boh also can)
Halia - one inch
Bawang Besar - 1 biji
Bawang Putih - 2 ulas
Bawang merah kecik - 3 biji

(Bahan kat atas ni semua blend or masuk dalam food processor)

Bahan C : Garnishing
Cherry Tomatoes - 3 biji/ potong dua
Daun Sup - 2 inch (potong hancur)
Daun Bawang (potong hancur)
Bawang merah kecik - 1 biji (potong nipis)

Bahan D
Telur - 1 biji



How to do it?

1) Okay yang Bahan A bole goreng sampai garing then letak tepi.

2) Panaskan minyak, then simmer bahan B tu nak buah kuah.. pastikan betul2 masak.. sampai pecah minyak.. Tips : nak tahu pecah minyak atau tak.. letak lama skit atas api kepanasan medium, jangan besar sangat or nanti cepat kering hangus.

3) Dah masak the gravy tu, masuk kan telur. Tips : Kacau telur perlahan2 dalam kuah tu.. jangan tak monitor nanti berketul,

4) Okay, bila telur hampir masak masukan udang yg di goreng tadi tu.. Gaul kan then right before angkat masukkan bahan C. Gaul sebati.. Siapppp.....


Hope you enjoy this recipe :)



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Sambal Tempoyak Resepi

This time around I'll type in bahasa :) Ni sambal tempoyak favourite my husband.. if ever I buat mesti tambah nasi banyak kali hehe.. makan dengan nasi panas2 memang sedapppppp n very simple.. cuba la :)


Sambal Tempoyak

Ikan bilis - dalam setengah genggam
Cili Padi - 15 biji the medium size, the kampung cili padi lagi kick, but if takda any cili padi will do
Tomatoes - 3 biji I preferred the cherry tomatoes sebab manis, but you can use any tomatoes
Tempoyak - 2 sudu tempoyak also known as durian paste, bole beli kat supermarket, i got mine at jusco.

How to do it?
1) Goreng/simmer ikan bilis, tomatoes and cili padi sampai naik bau.. masuk ikan bilis dulu kasi garingthen baru masuk yg lain2.. dont masuk the tempoyak yet

2) Da siap goreng angkat n tumbuk, but for me I guna blender or food processor jer senang cepat.. dah kate busy mummy yer tak? mana sempat nak menumbuk2 ni

3) Once da tumbuk, then masuk dalam mangkuk and tuang the tempoyak yang 2 sudu tu then just gaul :)

Memang sedap.. perghhh ni tulis pun teringat lagi dia punya kick :)


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Thai Green Curry

Last night, I cooked thai green curry! nyum nyum!

GREEN CURRY PASTE:

1/2 to 1 green chili, sliced

1/4 cup shallot OR purple onion, diced

3-4 cloves garlic, minced

1 thumb-size ginger, grated

1 stalk fresh minced lemongrass , minced

1/2 tsp. ground coriander

1/2 tsp. ground cumin

3/4 to 1 tsp. shrimp paste OR 1 extra Tbsp fish sauce

1 (loose) cup fresh coriander/cilantro leaves and stems,

chopped

1/2 tsp. ground white pepper

2.5 Tbsp. fish sauce

1 tsp. brown sugar

1 Tbsp. lime juice

1/4 can coconut milk

CURRY INGREDIENTS:

1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or

breast, cut into chunks

3/4 can coconut milk

4 kaffir lime leaves OR substitute 1 tsp. grated lime zest

1 red or green bell pepper, seeded and cut into chunks

optional: vegetable of your choice, I used brinjal &

long beans

Generous handful fresh basil

2 Tbsp. peanut oil

PREPARATION

Place all the "green curry paste" ingredients

together in a food processor, and process to a paste. Set aside.

Prepare lime leaves by tearing the leaf away from either

side of the stem. Discard central stem. Then, using scissors, cut leaves into thin strips. Set aside.

Warm a wok or large frying pan over medium-high heat. Add

oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add most of the remaining coconut milk, reserving 1 Tbsp. per serving portion for later.

Add chicken, stirring to incorporate. When the curry sauce

comes to a boil, reduce heat to medium or medium-low for a nice simmer. Simmer 5 minutes, or until chicken is cooked through. Stir occasionally.

Add vegetables, plus strips of lime leaf (or lime zest),

stirring well to incorporate. Simmer until vegetables are cooked to your liking.

Do a taste-test, adding 1-2 Tbsp. fish sauce if not salty or

flavorful enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour.

Serve with Thai jasmine rice on the side, allowing your family members to add their own. Top each portion with fresh basil, then drizzle over a little coconut milk and ENJOY!


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