Udang Kecap

Ketchup shrimp

Ingredients:
     1000 g shrimp (medium size)
     2 cm turmeric
     1 1 / 2 teaspoon salt
     1 tablespoon lemon juice
     Oil for frying

Seasonings:
     1 cm ginger, crushed
     3 cloves garlic, thinly sliced
     10 grains of red onion, thinly sliced
     4 tablespoons soy sauce
     2 tablespoons lime juice

Method:

     1. Clean the prawns, discarding the skin, tail and head. Wash thoroughly.

     2. Blend turmeric and salt, add lemon juice then stir in the shrimp

     3. Heat oil, fry the shrimp until it changes color. Remove and drain

     4. In another skillet, saute ginger, garlic and onion until fragrant, add the soy sauce and lime juice. Enter the shrimp are fried. Stir until blended. Remove and serve

 

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Udang Kecap

Bahan:
    1000 g udang yang sedang besarnya
    2 cm kunyit
    1 1/2 sdt garam
    1 sdm air jeruk nipis
    Minyak untuk menggoreng

Bumbu:
    1 cm jahe, keprak
    3 siung bawang putih, iris halus
    10 butir bawang merah, iris halus
    4 sdm kecap manis
    2 sdm air jeruk nipis

Cara membuat:

    1. Bersihkan udang, buang kulit, ekor dan kepalanya. Cuci sampai bersih.

    2. Haluskan kunyit dan garam, tambahkan air jeruk nipis kemudian aduk bersama udang

    3. Panaskan minyak, goreng udang hingga berubah warna. Angkat dan tiriskan

    4. Dalam wajan lain, tumislah jahe, bawang putih dan bawang merah sampai harum, tambahkan kecap dan air jeruk nipis. Masukkan udang yang sudah digoreng. Aduk sampai rata. Angkat dan sajikan

Finger-Lickin' Barbecue Chicken

 Finger-Lickin' Barbecue Chicken

Ingredients

    3 to 4 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
    1-1/2 cups dry sherry
    1 cup finely chopped onion
    1/4 cup lemon juice
    2 bay leaves
    6 cloves garlic, minced
    1 15-ounce can tomato puree
    1/4 cup honey
    3 tablespoons light-flavored molasses
    1 teaspoon salt
    1/2 teaspoon dried thyme, crushed
    1/4 to 1/2 teaspoon ground red pepper
    1/4 teaspoon black pepper
    2 tablespoons white vinegar

Method:

1.    Place chicken in a plastic bag set in a shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, bay leaves, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving marinade. Cover and chill chicken until ready to grill.

2.    For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar.

3.    For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. [For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings.

 

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Lickin 'Barbecue Chicken

 
Bahan-bahan:

     3 sampai 4 pon daging ayam potong (dada, paha, dan stik drum)
     1-1/2 cangkir dry sherry
     1 cangkir bawang merah cincang halus
     1 / 4 cangkir jus lemon
     2 lembar daun salam
     6 siung bawang putih, cincang
     1 15-ons  puree tomat
     1 / 4 cangkir madu
     3 sdm aroma-rasa molase
     1 sendok teh garam
     Thyme kering 1 / 2 sendok teh, ditumbuk
     1 / 4 sampai 1 / 2 sdt bubuk paprika merah
     1 / 4 sendok teh lada hitam
     2 sendok makan cuka putih

Cara membuat

1. Tempatkan ayam dalam kantong plastik ditetapkan dalam piring dangkal. Untuk bumbunya, dalam sebuah mangkuk sedang aduk bersama-sama sherry, bawang merah, jus lemon, daun salam, dan bawang putih. Tuang di atas ayam, tas segel. Rendam dalam lemari es selama 2 sampai 4 jam, tas balik sesekali. Tiriskan ayam, bumbunya pemesanan. Tutup dan dinginkan sampai siap untuk ayam grill.

2. Untuk saus, dalam panci besar buat marinade dengan mencampur pure tomat, madu, sirup, garam, thyme, lada merah, dan lada. Biarkan sampai mendidih. Kurangi panas dan didihkan, biarkan sekitar 30 menit atau sampai berkurang menjadi 2 cangkir. Angkat dari panas; keluarkan daun bay. Aduk dgn cuka.

3. Untuk panggangan arang, atur panas bara menengah sekitar panci. Test untuk api sedang di atas panci. Tempatkan ayam potong, sisi tulang bawah, di rak grill di atas panci tetes. Tutup dan grill selama 50 sampai 60 menit atau sampai lunak dan tidak lagi merah muda, oles dengan  saus selama 15 menit terakhir dari memanggang. (Untuk pemanggang gas, panaskan panggangan. Kurangi panas sampai sedang. Sesuaikan untuk memasak langsung)

Hidangkan selagi panas dan oles dengan sisa saus. Untuk 6 porsi.

Pineapple Fried Rice

Pineapple Fried Rice

Ingredients:
800 g cold white rice
5 margarine / butter for sauteing
10 cloves garlic
10 m ginger, crushed
5 pieces of curly red pepper, thinly sliced
250 gr shrimp, peeled, medium-size
500 g fresh pineapple, sliced ​​thin
4 tsp salt
2 tsp pepper powder
150 g length of bean sprouts
5 seledry rod, chpped
5 scallion
100 g green peas (canned / frozen)

MIXED
5 tablespoons fish sauce
3 tablespoons honey
3 tablespoons angciu
3 tablespoons sesame oil
3 tablespoons lemon juice

FOR Topping:
250 g roasted cashew nuts, roughly chopped
3 tablespoons sesame seeds, toasted

Method:
 
1. Heat oil in a skillet, saute garlic, onion prey. After a bit of ginger wilt enter, leave until fragrant, then enter the chili stir until slightly wilted, then put the shrimp.

2. Cook the shrimp until it changes color, enter the pineapple, then pour the sauce mixture, stir, leave for a while until the sauce boils. Add salt and pepper.

3. Enter the white rice, stir until rice is hot and smoky

4. After a rather dry insert the bean sprouts, green peas and celery, stir, remove from heat. (Do not get too wilted bean sprouts)

5. Serve on a serving plate, sprinkle with chopped cashews and toasted sesame seeds.

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NASI GORENG Nanas

BAHAN-BAHAN:
800 gr nasi putih dingin( pilih nasi yang pera )
5 margarine/ butter untuk menumis
10 siung bawang putih
10 m jahe ( cukup dikeprak )
5 buah cabai merah keriting, iris tipis-tipis
250 gr udang kupas, ukuran sedang
500 gr nanas segar, iris tipis
4 sdt garam
2 sdt merica bubuk
150 gr taoge panjang
5 batang seledry, iris keil-kecil
5 batang daun bawang prey
100 gr green peas (kalengan/beku)

DICAMPUR JADI SATU:
5 sdm kecap ikan
3 sdm madu
3 sdm angciu
3 sdm minyak wijen
3 sdm air jeruk limau

UNTUK TABURAN:
250 gr kacang mede sangrai, cincang kasar
3 sdm wijen, sangrai

CARA MEMBUAT:
1. Panaskan minyak goreng dalam wajan, tumis bawang putih, bawang prey. Setelah agak layu masukkan jahe, biarkan sampai      harum, lalu masukkan cabai aduk sampai agak layu, lalu udang dimasukkan.
2. Masak udang sampai berubah warna , masukkan nanas, lalu tuang campuran saus, aduk rata, biarkan sejenak sampai saus     mendidih. Tambahkan garam dan merica.
3. Masukkan nasi putih, aduk sampai nasi panas dan berasap
4. Setelah agak kering masukkan taoge, green peas dan seledri, aduk rata, angkat. ( jangan sampai taoge terlalu layu )
5. Sajikan diatas piring saji, taburi dengan kacang mede cincang dan wijen sangrai.

Oven-Barbecued Chicken

Oven-Barbecued Chicken

Ingredients

    2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
    1/2 cup chopped onion (1 medium)
    1 clove garlic, minced
    1 tablespoon cooking oil
    3/4 cup bottled chili sauce
    2 tablespoons honey
    2 tablespoons soy sauce
    1 tablespoon prepared mustard
    1/2 teaspoon prepared horseradish
    1/4 teaspoon crushed red pepper

Method

1.    Skin chicken. Arrange chicken, bone side up, in a 15x10x1-inch baking pan. Bake in a 375 degree F oven for 25 minutes.

2.    Meanwhile, for sauce, in a small saucepan cook onion and garlic in hot oil over medium heat until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and crushed red pepper; heat through.

3.    Turn chicken bone side down. Brush half of the sauce over the chicken. Bake for 20 to 30 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat remaining sauce; pass with the chicken. 

Makes 6 servings.

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Ayam Barbeque Oven

Bahan-bahan:

     2-1/2 - 3 potong daging ayam (bagian dada, paha, dan stik drum)
     1/2 bawang bombay, cincang
     1 siung bawang putih, cincang
     1 sendok makan minyak goreng
     3 / 4 cup saus cabai botolan
     2 sendok makan madu
     2 sendok makan kecap
     1 sdm moster olahan
     1 / 2 sdt horseradish disiapkan
     1 / 4 sendok teh merica merah (haluskan)
 
Cara membuat:

1. Kulit ayam. Atur ayam, sisi tulang atas, dalam loyang 15x10x1-inch. Panggang dalam oven 375 derajat F selama 25 menit.

2. Sementara itu, untuk saus,  masak dalam panci kecil dan bawang putih dalam minyak panas dengan api sedang hingga empuk tetapi tidak coklat. Aduk dengan saus cabai, madu, kecap, mustard, lobak, dan cabai merah halus, gongso sampai harum..

3. Putar sisi tulang ayam bawah. Olesi setengah dari saus di atas ayam. Panggang selama 20 sampai 30 menit atau sampai ayam tidak lagi berwarna merah muda (170 derajat F untuk payudara; 180 derajat F untuk paha dan stik drum). Panaskan kembali sisa saus, lulus dengan ayam.

Untuk 6 porsi.
 

Lower-Fat Fried Chicken

Lower-Fat Fried Chicken

Ingredients

    6 medium chicken breast halves, skinned (2-1/4 pounds total)
    1/4 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon paprika
    1/8 to 1/4 teaspoon pepper
    2 tablespoons cooking oil
    1/2 cup evaporated skim milk
    1/2 cup chicken broth

Method:

1.    In a plastic bag combine flour, salt, paprika, and pepper. Add two chicken breasts at a time to the bag; shake to coat. Remove chicken from bag, shaking off any excess coating in the bag. Reserve remaining flour mixture.

2.    In a 12-inch skillet heat cooking oil. Add chicken and cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly.

3    Reduce heat; cover tightly. Cook 30 minutes. Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink. Drain chicken on paper towels. Keep warm.

4.    Pour fat from skillet and discard.

5.    For gravy, in a small bowl slowly stir milk into reserved flour mixture. Stir in chicken broth. Add mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve gravy over chicken.

Makes 6 servings.

Scallops in Curry Sauce

Scallops in Curry Sauce

Ingredients

•     12 ounces fresh or frozen sea scallops
•     1 cup water
•     1 tablespoon cornstarch
•     2 teaspoons soy sauce
•     1 teaspoon sugar
•     1 tablespoon cooking oil
•     2 teaspoons grated fresh ginger
•     4 cloves garlic, minced
•     3 stalks celery, thinly bias-sliced (1-1/2 cups)
•     2 medium carrots, thinly bias-sliced (1 cup)
•     4 ounces fresh mushrooms, quartered (1-1/2 cups)
•     4 green onions, cut into 1-inch pieces (2/3 cup)
•     1 teaspoon curry powder
•     2 cups hot cooked rice
•     1/3 cup chutney

Method:

1.    Thaw scallops, if frozen. Cut any large scallops in half. Set aside.

2.    For sauce, in a small bowl stir together water, cornstarch, soy sauce, and sugar. Set aside.

3.    Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add celery and carrots; stir-fry for 2 minutes. Add mushrooms and green onions; stir-fry for 1 minute. Sprinkle curry powder over vegetables. Stir-fry for 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.

4.    Add scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Push scallops from the center of the wok.

5.    Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Gently stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice, chutney, and, if desired, pita wedges. Makes 4 servings.

Curried Lamb and Apples

 Curried Lamb and Apples

Ingredients ;
60 gr lard
750 gr lamb or mutton neck chops, trimmed
3 medium onions, chopped
40 gr butter
2 cloves garlic, crushed
1 tbsp flour
1 tbsp curry powder
1 tsp curry paste
1 tbsp desiccated coconut
1 tsp ground ginger
300 ml beef stock
3 large cooking apples, peeled and chopped
Hot boiled rice
Parsley

Method:

1. Heat lard in a flameproof, add meat and 1 chopped onion and cook over high heat to sear chops on each side and brown the onion. Reduce heat, cover and cook ±10 minutes.

2. Meanwhile, melt butter in a pan, add remaining onions and garlic and sauté until golden, add flour, curry powder and paste, coconut, ginger and cook, stirring for ±3 minutes.

3. Gradually stir in stock and bring to the boil, stirring constantly, then pour into the casserole, half cover and simmer over low heat for 1 hour.

4. Add apples and simmer a further ±40 minutes. Serve immediately with hot rice and garnishes with parsley, but for the best flavour  leave curry for 24 hours, heat and serve with curry accompaniments.

Spicy Fried Fish

Spicy Fried Fish

Ingredients

4 fish fillets ( 225g/each )
250 gr unsalted butter
1 tbsp paprika
1 tbsp garlic granules
1 tsp cayenne pepper
½ tsp ground white pepper
2 tsps salt
1 tsp dried thyme

Method:

1. Melt the butter and pour about half into each of four ramekin dishes and set aside.

2. Brush each fish fillet liberally with the remaining butter on both sides.

3. Mix together the spices and thyme and sprinkle generously on each side o the fillets, patting it on by hand.

4. Heat a large frying pan and add about 1 tbsp butter/fish fillet. When the butter is hot, add the fish, skin side down first.

5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking.

6. When the top side of the fish is very dark brown, repeat whirl the remaining fish fillets, keeping them warm while cooking the rest.

7. Serve the fish immediately with the dishes of butter for dipping.

Variation : use whatever varieties of fish fillets or steaks, make sure they are approximately 2cm thick.
The fish should be very dark brown on the top and the bottom, leave ±2,5 minutes to turn the fish over.

Chicken Korma

Chicken Korma

Ingredients:
1.5 kg chicken joints, skin removed
3 cm cube of root ginger, finely grated
125 gr thick set natural yogurt
1 small onion, coarsely chopped
4 dried red chilies
5 cloves garlic, peeled and coarsely chopped
500 gr onions, finely sliced
1 tbsp ground coriander
½ tsp powdered black pepper
1 tsp garam masala
1 tsp ground turmeric
250 ml warm water (reduce quantity if using boneless chicken)
100 gr creamed coconut, ct into small pieces
1¼ tsps salt or to taste
2 heaped tbsps ground almonds
Juice of ½ a lemon

Method:
1. Cut each chicken joint into half, separating leg from thigh and cutting each breast into two.

2. Mix with ginger and yogurt, cover and leave to marinate in a cool place for 5 hours or in the refrigerator overnight.

3. Place the chopped onion, red chilies and garlic in a liquidizer or food processor and liquidize to a smooth paste. You may need to  add a little water if u are using a liquidizer.

4. Heat the 5 tbsps oil over medium heat and fry the sliced onions till they are golden brown. Remove the pan from the heat and using a slotted spoon, transfer the onions to another dish. Leave any remaining oil in the pan.

5. Place the pan in which the onions have been fried, over medium heat and add the other 2 tbsps cooking oil.

6. When hot, add the ground coriander, powdered pepper, garam masala and turmeric, stir rapidly (take the pan off the heat if the oil is too hot) and add the chicken along with the marinade. Adjust the heat to medium-high and fry the chicken for ±10 minutes, stirring frequently.

7. Add the liquidized spices and continue to fry for 6 minutes on low heat.

8. Add the water and the coconut and bring to the boil. Stir until coconut is dissolved. Add fried onion slices and salt.

9. Reduce heat to low, cover the pan and simmer until the chicken is tender (± 30 minutes). Sprinkle the ground almonds and mix well. Remove from the heat and add the lemon juice.

Chicken in Hot Pepper Sauce

 Chicken in Hot Pepper Sauce

INGREDIENTS:

1 chicken
2 tbsps olive oil
1 tsp chopped garlic
1 green pepper, seeded and cut into thin strips
1 red pepper, seeded and cut into thin strips
1 tsp wine vinegar
1 tbsp light soy sauce
1 tsp sugar
1 tbsp chili sauce
340 ml chicken stock
Salt and pepper.

Method:

1. Bone the chicken. To bone the legs, cut down along the bone all sides, drawing out the bone with an even movement. Cut all the  chicken meat into thin strips.

2. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.

3. Pour off any excess olive oil and deglaze the wok with the vinegar. Stir in the soy sauce, tasting after each addition. Season with a little salt and pepper to taste.

4. Cook until the sauce has reduced slightly. Serve piping hot.