Wednesday, May 12, 2010

Asam Pedas Ikan Pari

600g ikan pari (dipotong enam)
1 tangkai bunga kantan (dipotong ½)
2 tangkai daun kesum
1 sdt garam
1 sdt gula
jus asam jawa (30g buah asam jawa dicampur dgn 1 liter air)
(yg dikisar)
6 batang lada merah
3 batang lada kering
1cm kunyit hidup
1sdb serai yg dihiris
4 hiris lengkuas
½ biji bawang merah
6 biji bawang putih
1 sdt ketumbar
½ sdt belacan

Cara Cara
1. Panaskan minyak dan tumiskan bahan-bahan yg dikisar.
2. Masukkan ikan pari dan masak sehingga kecut selama 2-3 minit.
3. Masukkan bunga kantan yang dipotong ½ serta daun kesum.
4. Campurkan jus asam jawa dan biarkan hingga mendidih. Masukkan bahan-bahan perasa dan hidangkan bersama bunga kantan yang dihiris halus.

Sunday, June 04, 2006

Rice Table -' rijsttafel'

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a picture of rijsttafel by colleentravel5
Amsterdam (A Special Feast)

The Indonesian feast rijsttafel is Holland's favorite meal and has been ever since the Dutch United East India Company captains introduced it to the wealthy burghers of Amsterdam in the 17th century. The rijsttafel (literally "rice table") originated with Dutch plantation overseers in Indonesia, who liked to sample selectively from Indonesian cuisine. It became a kind of tradition, one upheld by Indonesian immigrants to Holland who opened restaurants and, knowing the Dutch fondness for rijsttafel, made it a standard menu item. Rijsttafels are only a small part of the menu in an Indonesian restaurant, and there is a trend among the Dutch to look down on them as being just for tourists; the Dutch generally have a good understanding of Indonesian cuisine and prefer to order an individual dish rather than the mixed hash of flavors of a rijsttafel. However, rijsttafels remain popular, and many Chinese, Japanese, Vietnamese, and Thai restaurants in Holland have copied the idea.

Rijsttafel is an acquired taste, and unless you already have a stomach for both Chinese and Indian cooking, you may not like much of what you eat. But to be in Holland and not at least try a rijsttafel is as much a pity as it would be to miss seeing Rembrandt's The Night Watch while you had the chance. Besides, with more than 20 different dishes on the table, you're bound to find a few you enjoy.

The basic concept of a rijsttafel is to eat a bit of this and a bit of that, blending the flavors and textures. A simple, unadorned bed of rice is the base and the mediator between spicy meats and bland vegetables or fruits, between sweet-and-sour tastes, soft-and-crunchy textures. Although a rijsttafel for one is possible, this feast is better shared by two or by a table full of people. In the case of a solitary diner or a couple, a 17-dish rijsttafel will be enough food; with four or more, order a 24- or 30-dish rijsttafel and you can experience the total taste treat.

Before you begin to imagine 30 dinner-size plates of food, it's important to mention that the dishes used to serve an Indonesian meal are small and the portions served are gauged by the number of people expected to share them. Remember, the idea is to have tastes of many things rather than a full meal of any single item. Also, there are no separate courses in an Indonesian rijsttafel. Once your table has been set with a row of low, Sterno-powered plate warmers, all 17 or 24 or 30 dishes arrive all at one time, like a culinary avalanche, the sweets along with the sours and the spicy, so you're left to plot your own course through the extravaganza. (Beware, however, of one very appealing dish of sauce with small chunks of what looks to be bright-red onion--that is sambal badjak, or simply sambal, and it's hotter than hot.)

Among the customary dishes and ingredients of a rijsttafel are loempia (classic Chinese-style egg rolls); satay, or sateh (small kebabs of pork, grilled and served with a spicy peanut sauce); perkedel (meatballs); gado-gado (vegetables in peanut sauce); daging smoor (beef in soy sauce); babi ketjap (pork in soy sauce); kroepoek (crunchy, puffy shrimp toast); serundeng (fried coconut); roedjak manis (fruit in sweet sauce); and pisang goreng (fried banana).

Source: Frommer's Amsterdam, 13th Edition

(Dutch: "rice table"), an elaborate meal of Indonesian dishes developed during the Dutch colonial era. It is popular In The Netherlands and at both Dutch and Indonesian restaurants abroad.

In essence the rijsttafel consists of rice and foods to accompany it: curried meats, fish, chicken, vegetables, fruits, relishes, pickles, sauces, condiments, nuts, eggs, and so on. The dinner is served a plate of rice and chooses from among the side dishes to achieve a balance of salty, spicy, sweet, and sour accompaniments. A rijsttafel of 40 dishes was not uncommon, the meal sometimes taking three to four hours to consume. -Encyclopedia Britannica-

source: Bandung Restaurant , WI.



Satay Ayam (Chicken Satay)
Serves approximately six people, 10 to 12 as part of a rijsttafel

Satay, quick-grilled over a roadside fire, is popular street food today in Malaysia, Singapore, Thailand and Cambodia, but its home is Indonesia. Tuti Taylor-Weber of Oakland, California's Dutch East Indies Restaurant provides us with her version.

2 lbs. boneless, skinless chicken breast or thigh meat
1 clove garlic, crushed
1 tsp. ground ginger
2 tsp. dark soy sauce
2 tsp. tamarind juice (see ingredients list)

Cut chicken into cubes of approximately 3/4" on a side. Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes.

Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides.

Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.

Satay Sauce

8 Tb. crunchy peanut butter
1 1/2 cups water
3 tsp. garlic salt
3 tsp. dark brown sugar
Tamarind juice to taste
Coconut milk (see ingredients list) or additional water

Put peanut butter and water in a saucepan and stir over gentle heat until mixed.

Remove from heat and add all other ingredients except coconut milk or additional water. Use coconut milk or water to make sauce thick yet pouring consistency. Check seasonings and add more salt and tamarind juice if needed.

Serves eight to ten people, 12 to 15 is part of a rijsttafel

Sumatrans and Javanese have very different interpretations of this favorite beef dish. Sumatrans like it hot and dry, while Javanese like it sweeter with more gravy. While, a Javanese herself, Tuti leans toward the style of Padang in Sumatra, considered by most the source of the best food in the country. Out of sympathy for her guests, she cuts back on the hot pepper. But if you'd like to sample true Padang-style eating, load up on the sambal.

1 medium onion chopped
5 cloves garlic, chopped
1 Tb. fresh ginger, chopped
5 fresh red hot chillies chopped or 2 Tb. crushed dry chili
2 cups coconut milk
1 1/2 tsp. salt
1 tsp. ground turmeric
2 tsp. ground coriander
2 tsp. galanga powder (see ingredients list)
4 tsp. paprika
6 kemiri (see ingredients list)
6 kaffir lime leaves (see ingredients list)
1 stalk of fresh lemon grass or 1 Tb. lemon grass powder (see ingredients list)
1/2 cup tamarind juice
1/2 cup water

3 lbs. round or chuck steak cut into strips approximately 1 1/2 wide and 2 1/2 long

Mix all ingredients but meat in a blender or food processor. Add to a large saucepan, add meat and bring quickly to a boil.

Reduce heat to moderate, stirring occasionally until sauce reduces by one-half. Turn heat to low and continue cooking until gravy is almost dry stirring frequently to ensure mixture does not stick to the pan.

Allow meat to fry in remaining oil until it is dark brown. Cooking time approximately two hours. Serve with white rice.

Kari Ikan (Fish Curry)
Serves 4 people, more for a rijsttafel

No sampling of Indonesian dishes would be complete without seafood or a curry. Syamsul and Beverley Bachri, owners of
Bachri's in Pittsburgh, Pennsylvania provide us with the perfect marriage, a fish curry, and a simple one at that.

1 Tb. oil
1 onion, sliced
1 tsp. grated fresh ginger
8 kemiri ground
1 tsp. curry powder
2 tsp. kecap manis (sweet soy sauce)
2 tsp. lemon juice
1 cup water
4 fish fillets
2 scallions, chopped

Heat oil in a wok, add sliced onion, and stir-fry until tender. Add ginger, kemiri, and curry powder, and stir-fry over low
heat for 3 minutes.

Add kecap manis, lemon juice, and water, and bring to a boil. Reduce heat and simmer for about 3 minutes.

Add fish fillets in a single layer in the wok. Cover and simmer for 5 minutes on each side or until the fish is done. Place on a platter, sprinkle with chopped scallions, and serve with sambal and sliced cucumber salad along with white rice.

Semur Daging (Slices Of Beef In Soya Sauce)
Serves 3 or 4, more for a rijstaffel

On my first night in Jakarta, my hostess prepared semur. No doubt she felt it would be easy on my wimpy western palate, but I found its sweetness strange and exotic. Of course a palate trained in the Midwest during the fifties and sixties would have found anything exotic! Now that I have toughened up, I know to serve a dish like this with plenty of sambal for a balance between sweet and hot. This is Syamsul and Beverley Bachri's version.

1 lb. beef roast, thinly sliced
2 shallots, sliced
1 clove garlic, finely chopped
2 Tb. kecap manis (sweet soy sauce)
2 Tb. butter
2 hard-boiled eggs, halved
2 potatos, thinly sliced
2 tomatos, peeled and chopped
4 scallions, chopped
Salt and pepper to taste
Pinch of nutmeg
Thinly sliced fried onion

Fry shallots and garlic in butter until lightly browned. Add meat and potato slices, and saute briefly. Add the tomato, soy sauce, salt, pepper, and nutmeg. Mix well.

Cover and cook for 5 minutes. Add eggs and cook for 5 minutes more. Add scallions just prior to serving and garnish with fried onions. Serve with white rice.


And at last, the food that gives Indonesian cuisine its spark. There are sambals of all sorts to accompany different kinds of dishes. Some are used as an ingredient in dishes like sambal goreng ikan (fish fried in sambal). The heat can come from fresh red chillies for from bottled chilli paste. This is Syamsul and Beverley's basic recipe. Modify it to suit your needs.

2 large tomatoes
2 large Spanish onions
1 tsp. terasi (see ingredients list)
Several cloves of garlic
1/2 cup sambal oelek (raw chili paste) (see ingredients list)
1/4 cup oil
Salt and pepper to taste

Blend together in a food processor the tomatoes, onions, terasi, garlic and sambal oelek until slightly chunky. Do not

Place mixture in a pot, preferable with a non stick surface with the oil, salt and pepper and lightly boil until no water surfaces. The sambal is done when the consistency is constant and it no longer seperates.

(For Sambal Manis - Sweet Sambal -- a very common variation on the theme, add 1/4 cup of Kecap Manis when the sambal is almost done.)

Staple Ingredients

Tamarind juice is made from block tamarind concentrate sold in Asian stores, some supermarkets and by mail order. To make tamarind juice, break off a piece of the block and soak in warm water for 10 to 15 minutes. Squeeze and loosen the remainder of the flesh from the seeds and strain. Use a ratio of approximately 1:4 tamarind concentrate to water.

Coconut milk can be found canned at Asian groceries, many supermarkets and by mail order. Mae Ploy from Thailand is the richest brand available.

Galanga (also known as laos) powder, the ground root of a rhizome related to ginger, can be found in Asian groceries, some supermarkets and by mail order.

Kemiri or candlenut is ground and used as a thickening agent in Indonesian food. It can be found at Asian groceries and by mail order. Macadamia nut will provide approximately the same texture, but not the same flavor. Don't eat kemiri raw! They contain a mildly toxic substance which is destroyed by cooking.

Kaffir lime leaves can be found frozen and dried at Asian food stores. The frozen ones are more flavorful.

Lemon grass/lemon grass powder are both found in Asian groceries. Fresh lemon grass, also found in farmer's markets in cities with large Asian populations, is far superior to the powder and easy to grow in mild climates. Try rooting some stalks in water and planting them outdoors.

Terasi or shrimp paste can be found in Asian groceries and by mail order. In a pinch, substitute Thai or Vietnamese shrimp paste or even Filipino bagoong, all of which may be more available.

Sambal Oelek or raw chili paste is available in Asian markets and by mail order. Like many of these ingredients, you can get them from Syamsul and Beverley by ordering on-line.

Source : Sally's Place

More Indonesian recipes can be found as accompanion to Rijsttafel. You can use your creativity according to your tastes by adding more recipes . I came across a good place to start with and has a variety of indonesian recipes in it

Thursday, May 18, 2006


Tak pernah dengar nama mee ni, tapi resipinya nampak menarik tu la salin untuk senang buat rujukan.

Ruj: Pn Norzailina Q&A Alaf 21:

Saya pernah makan sejenis masakan yang diberi nama mee gulung. Setelah digoreng, mee tadi akan dibungkus(digulung) dengan telur dadar. Kemudian kuah akan disediakan dan dituang ke atas mee tadi. Pertama kali saya makan mee gulung ni di Batu Pahat, tetapi katanya masakan mee ini terkenal di Langkawi. Beberapa tahun yang sudah, apabila saya ke Langkawi, saya tak berjumpa pula kedai atau restoran yang menjual mee gulung.

Kedai di Batu Pahat tu pun dah tak beroperasi. Saya menyukai mee ini sebab rasa kuahnya yang istimewa. Harap puan ada resepi mee gulung untuk dikongsikan.

Saya terjumpa resepi ini dan harap ia seakan-akan Mee Gulung yg anda cari-cari. Jika berpeluang mencubanya, harap berikan feed-back. TQ.


Bahan Mee
4 camb minyak
3 ulas bawang putih }
4 ulas bawang merah } dikisar
40 g udang kering(rendam)}
4 biji cili merah }
350 g mee kuning
2 camb sos tiram
3 camb sos cili
1 camb kicap cair
200 g taugeh
1 keping fishcake, dihiris nipis
10 keping bebola ikan, dihiris nipis
garam secukupnya

Untuk menggulung
3-4 camb minyak
6 biji telur } dipukul sedikit
40 ml air }
garam secukupnya

Bahan Kuah
500 g ikan kembung, direbus & kisar halus isinya
1-2 camb kicap pekat
2 camb kicap manis
2 camt kicap ikan
1 camb asam jawa + 50 ml air
2 liter santan (dari 2 biji kelapa)
500 ml air rebusan ikan

Bahan rempah (kuah)
8 biji bawang merah, digoreng & dikisar/tumbuk halus
4 ulas bawang putih, ditumbuk
2 batang serai } diketuk
2 cm lengkuas }
3 camb pes cili
½ camt serbuk kunyit
1 camt serbuk jintan putih
1 camt serbuk jintan manis
2 camt serbuk ketumbar
garam, gula secukupnya

Bahan Hiasan
Hirisan daun bawang, cili merah
Bawang goreng
Limau nipis, dibelah 4

Cara membuatnya:
1. Untuk kuah: Jerang isi ikan, semua bahan kuah dan bahan rempah atas api sederhana sambil dikacau sekali-sekala. Bila mendidih, perlahankan api dan renihkan hingga agak pekat.
2. Untuk mee: Panaskan minyak, tumis bahan kisar hingga wangi. Masukkan semua bahan lain dan renjiskan sedikit air supaya mee tidak terlalu kering. Bila masak, bolehlah diangkat.
3. Satukan telur, air dan garam. Buatkan telur dadar nipis sebanyak 8-9 keping, letakkan sedikit mee dan gulung kemas. Bubuh di dalam pinggan, tuangkan kuah panas.
4. Hias dengan daun bawang, cili merah, bawang goreng dan limau nipis.

Kuih Murukku


3 biji telur, dipukul sedikit
600 g tepung kacang dal
250-300 ml air + 1 camt garam
240 g tepung beras
2 camb serbuk cili
1 camb serbuk jintan putih
1 1/2 camb serbuk jintan manis
160 g marjerin
minyak utk menggoreng
3-4 pelepah daun kari

Satukan tepung dal dengan air bergaram. Masukkan telur, uli rata. Campurkan dengan tepung beras, serbuk cili, serbuk jintan putih dan jintan manis. Bubuh marjerin dan uli menjadi doh yg lembut. Masukkan sedikit ke dalam acuan murukku dan picitkan ke atas sehelai daun pisang yg disapu minyak. Anda boleh juga terus memicitnya ke dalam kuali (dengan minyak panas). Goreng hingga separuh masak, campurkan beberapa helai daun kari dan goreng lagi hingga keemasan. Angkat dan sejatkan minyaknya. Bila sejuk, simpan di dalam bekas kedap udara.

Rujukan: Alaf21

Wednesday, May 17, 2006

Kuah Dal Roti Canai (Lentil Curry)

Dah lama juga cari resipi kuah dhal untuk roti canai. Kemudian di dalam kuah kacang dhal tersebut boleh diletakkan sesudu dua sambal tumis untuk memberikan rasa lazat yang tidak terhingga apabila dicecah bersama roti canai.

100g (3.5 oz) kacang dal
800 ml (3 1/4 cawan) air.
1/4 sudu makan kunyit
1 biji bawang besar (medium size) -dipotong kiub
1 biji carrot
1 biji terung hijau bulat - dipotong kiub
1 biji tomato medium - dipotong baji
2 cili besar hijau - dipotong setiap 2cm (3/4 inch)

100 ml santan atau susu lembu
1 sudu kecil garam
sedikit perahan asam jawa
125 ml (1/2 cawan ) air
3 sudu besar minyak masak
1/2 sudu kecil biji sawi (Mustard seeds)
1/2 sudu kecil jintan manis
1 tangkai daun kari
2 bj. lada kering (dipotong setiap 2cm (3/4 inch)
3 bj bawang merah - dikupas dan dipotong halus
3 bj bawang putih - dikupas dan dipotong halus.


1. Basuh dan bersihkan kacang dal beberapa kali dan masukkan ke dalam periuk bersama 800ml (3 1/4 cawan) air dan kunyit. Masaklah sehingga mendidih dan kemudian kecilkan api.
Biarkan di dalam api yang kecil selama 20 minit lagi. Masukkan bawang, carrot, terung dan tomato. Masak lagi selama 20 minit. , atau sehingga sayuran di dalamnya agak lembut.

2. Masukkan santan atau susu lembu dan masukkan garam. Tambah air asam jawa(agak-agak). Masak sehingga mendidih lagi sekali, kemudian perlahankan api apabila ramuan nampak agak mesra dan perlahankan api. Rasakan garamnya.Tambahkan cili hijau dan padamkan api selepas 5 minit dan asingkan

3. Panaskan sedikit minyak di kuali yang berasingan, goreng biji sawi dan jintan putih (dalam 30 saat). Masukkan daun kari, lada kering, bawan merah dan bawang putih. Masak sehingga berbau wangi dan bawang bertukar warna keperangan.
Kemudian masukkan semua gorengan ini ke dalam kuah kacang dal di periuk yang lagi satu. Panaskan api semula, kacau mesra, biarkan selama lebih kurang 5-10 minit - tutup atas periuk dan padamkan api.

Rujukan dan alihbahasa dan diubahsuai mengikut citarasa - Malaysian Hawker Favourites

Sunday, May 14, 2006



air untuk merebus ayam
1 ekor ayam, anggaran 2 kg
8 cm halia, dihiris

Bahan Perap:

3 camb kicap cair
75 ml sos tomato
2 camb sos cili
1 camb madu
2 camb gula melaka, dicincang halus
1 camb jus limau nipis
2 camt parutan halia
3 ulas bawang putih, dicincang halus
2 camb air

Bahan Nasi :

1.25 kg beras
160 ml minyak
4 ulas bawang putih, dititik
2 camb stok pekat ayam (dlm botol), jika suka
air rebusan ayam

Bahan Sos Cili (kisar halus) :

100 g halia
50 g bawang putih
50 g bawang merah
200 g cili merah
5-6 biji limau kasturi, diperah jusnya
garam & gula
60 ml sos tomato

Bahan Sos Ayam (campur) :

1 camt gula
1 camt minyak bijan
2 camb kicap cair
2 camb sos tiram
200 ml air rebusan ayam

Bahan Sampingan:

daun salad, timun dan tomato (dihiris)

Untuk memasak ayam. Jerang air dlm periuk besar hingga mendidih. Masukkan ayam, halia dan garam. Tutup periuk dan masak atas api sederhana selama 5 min, kemudian padamkan api dan biar ayam di dalam air itu selama 20-25 min. Angkat ayam dan celupkan dalam air biasa. Biar 10 min kemudian gantung ayam selama 30 min supaya kering airnya. Lumur dengan bahan perap dan biar ayam selama 3 jam sebelum dibakar/panggang.

Untuk memasak nasi. Panaskan minyak, masukkan beras, bawang putih dan garam, kacau hingga beras bersalut dengan minyak. Tuangkan air rebusan ayam dan stok ayam ke paras 2 cm lebih tinggi dari beras. Jerang hingga kering airnya kemudian perlahankan api dan tutup periuk.
Untuk sos. Kisar cili dengan garam, cuka dan gula. Isikan ke dalam mangkuk kecil. Satukan kicap, sos tiram dan sedikit air rebusan ayam.


Ruj: Alaf21

Set Masakan - Nasi Tomato , Daging Kurma & Ayam Masak Merah


500 g beras wangi } dibasuh & disejat
500 g. beras biasa }
150 g minyak sapi/marjerin
2 bunga cengkih
1 bunga lawang
3 buah pelaga
5 cm kayu manis
1 labu bawang besar (dicincang)
150 ml. puri tomato
1.5 l air
garam secukup rasa
6 camb bawang goreng }
100 g hirisan badam bakar } untuk hiasan
80 g kismis/sultana }

Bahan dikisar:
2 ulas bawang putih
5 biji bawang merah
1 labu bawang besar
1.5 cm. halia

1 Panaskan minyak sapi, tumis cengkih, lawang, pelaga dan kayu manis 1-2 minit.
2 Bubuh bahan kisar, kacau hingga wangi.
3 Masukkan puri tomato, kacau 2 minit. Bubuh beras dan gaul.
4 Kemudian bubuh air dan garam. Masak hingga kering airnya. Perlahankan api, tutup periuk.
5 Bila masak, taburkan bawang goreng, badam dan pis.


600 g daging batang pinang (dipotong dadu 3 cm)
3 camb minyak
3camb rempah kurma
1 l santan (2 biji kelapa)
1 keping asam gelugur
400 g ubi kentang }
3 biji tomato } dibelah 4
2 labu bawang besar }
2 biji cili merah } dibelah 2, jangan putus
2 biji cili hijau }

Bahan Penumis:
5 cm kulit kayu manis
2 kuntum bunga lawang
3 biji buah pelaga

Bahan Kisar:
6 biji bawang merah
3 ulas bawang putih
1 labu bawang besar
4 biji buah keras

1. Panaskan minyak, masukkan bahan penumis. Kacau 1-2 minit.
2. Bubuh pula bahan kisar, kacau sampai wangi.
3. Masukkan rempah kurma dan sedikit air. Bila terbit bau, bubuh pula daging dan kacau 3-4 minit atau hingga kering airnya.
4. Tuangkan santan dan asam gelugur. Kacau hingga menggelegak dan daging separuh empuk.
5. Bubuh pula kentang, kacau sampai daging lembut.
6. Bubuh bahan baki dan biar mendidih semula sebelum diangkat.

**** Soalan Berkaitan Kurma drpd Alaf 21 website dan jawaban Pn Norz.. :

Dalam majlis kahwin yang pernah saya hadiri, saya telah menemui kuah kurma yang sangat sedap rasanya. Kuahnya pekat, kehitaman dan berminyak, rasanya pula lemak, manis , masin dan cukup rasa rempahnya. Tak seperti setengah majlis kahwin dimana kuahnya cair dan kurang pekat serta kurang sedap rasanya.

(1) Adakah penggunaan kismis hitam boleh memekatkan dan memaniskan kuah itu?

Selain penggunaan kismis hitam atau prun yg dikisar dengan santannya, anda boleh masukkan buah keras dan kas-kas (halus berwarna putih-kelabu) ke dalam bahan kisar (utk menumis). Sukatan rempahnya juga lebih banyak dari biasa dan juga santannya pekat. Jika kita selalu menggunakan 1 biji kelapa utk seekor ayam, gunakan 2 biji kelapa.

(2) Adakah penggunaan susu cair menggantikan santan lebih enak rasanya?

Boleh ditambah sedikit susu cair pada akhir masa memasak (selepas santan pecah minyak) kerana ini akan membuat ia lebih "lemak berkrim". Didihkan sekali lagi baru diangkat. Jangan dimasukkan pada peringkat awal bersama santan kerana ia mungkin terasing dan membuat kuah tidak berminyak dan halus serta cantik berkilat. Jika memasak Kurma Daging, pastikan api perlahan (minima sederhana) supaya daging elok empuknya.


1 ekor ayam (1.5 kg, dipotong 8)
garam, serbuk lada hitam secukupnya
1 camb rempah kari } bahan perap
1 camt serbuk kunyit }
340 g tomato sos
2 labu bawang besar (dibelah 2 & dihiris)
minyak untuk menggoreng terendam
garam, gula secukupnya

Bahan Penumis:
5 cm kulit kayu manis
4 buah pelaga
2 kuntum bunga cengkih
1 kuntum bunga lawangBahan dikisar:
6 biji cili merah
4 biji cili hijau
20 biji bawang merah
10 ulas bawang putih
4 cm halia muda
2 camt ketumbar }
1 camt jintan putih } disangai/goreng tanpa minyak
½ camt jintan manis }

1. Perap ayam, garam, lada hitam dan bahan perap selama 30 minit.
2. Panaskan minyak, goreng ayam separuh masak. Ketepikan.
3. Keluarkan kecuali 3 camb minyak, bubuh bawang besar dan bahan penumis, kacau 1-2 minit.
4. Masukkan bahan kisar, kacau hingga terbit minyak.
5. Bubuh pula sos tomato. Setelah sebati, masukkan ayam. Tutup sebentar agar ayam masak. Bila kuah elok pekatnya, angkat dan hidangkan.

Alaf 21

Thursday, May 11, 2006

Mee Hokkien Hitam Pekat

Lama sungguh tak mengemaskinikan blog ni- hampir setahun! Terlalu sibuk dengan tugasan - kini kembali lagi tika masa terluang dan cuba menokok tambah apa yang patut tatkala mencari/membaca makanan kegemaran . Moga kalian meneruskan hari-hari yang berlalu di dalam suasana ketenangan. Salam di angin lalu.

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500g (1lb) mee gandum oriental / atau mee spghetti atau Mee Udon Japanese (spt contoh)

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3 senduk minyak
5bj bwg. putih (hentak dan dipotong)
150g (3/4 cawan) dada ayam, dipotong nipis
150g (3/4 cawan) udang sederhana besar, dibuang kulit

150g (1/2 cawan) sotong segar, dipotong bulat spt. cincin sepanjang 3cm.(1in)
150g ( 3 cawan) sayur sawi potong setiap 4 cm (2 in )
150g (1 cawan) kubis cina atau kubis biasa yg bulatdipotong 1 cm (1/2 inci tebal)

Bahan Kuah

2 1/2 sudu besar kicap hitam pekat
1 sudu besar kicap biasa atau 'light soya sauce'
1 sudu besar sos oyster
2 sudu kecil gula
1/2 sudu kecil garam
1/4 sudu kecil lada hitam serbuk
2 sudu kecil tepung jagung
250 1ml (1 cawan) air

Hidangan untuk 4 orang
Masa Penyediaan: 30 mins
Masa memasak: 20 min

1. Campurkan segala bahan kuah ke dalam manguk, dikacau mesra dan diasingkan. Jerang 1 1/2 liter atau 6 cawan air ke dalam periuk sehingga mendidih. Tambahkan mee ke dalam air yang mendidih sehingga ia menddih sekali lagi dan mee yang direbus menjadi lembut. Campurkan sedikit minyak ketika menjerang untuk mendapat mee yang berkilat . Tapiskan mee yang sudah lembut sehingga agak kering.

2. Panaskan minyak di dalam kuali dan goreng bawang putih sehingga wangi dan keperangan.
Tambah dada ayam dan udang di kepanasan api yang tinggi selama 2 minit, sebelum menambah sotong. Teruskan menggoreng seminit dua lagi sehingga nampak semuanya agak masak. Sekarang masukkan kuah yang diasingkan tadi ke dalam kuali dan tunggu sehingga ia mendidih.
Bila mendidh barulah masukkan mee yang telah diasingkan ke dalam kuali dan kacau dgn. api yg. tinggi selama 5-7 minit.

3. Tambah daun sawi dan kubis dan teruskan mengacau kuali selama 2-3 minit dan teruskan penggunaan api yg paling tinggi (ingat masakan cina selalu menggunakan api yg tinggi untuk menghasilkan rasa yang agak unik di dalam masakan ).

4. SIAP!. Kalau nak lagi sedap, makan dengan sambal belacan.

Rujukan dan alih bahasa: Malaysian Hawker Favourites (English) by Rohani Jelani.

Monday, July 04, 2005

Beef Smoore

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1 kg daging lembu (bahagian 'topside') dan pastikan daging itu dalam 1 kepingan - (cucuk @ buat lubang kecil dgn. pisau di sekeling daging)
1 kg kelapa parut - tambah 2 cawan air untuk membuat santan pekat
tambah 2 cawan air untuk membuat santan cair

Potong kecil:
2 biji bawang besar
4 biji bawang putih

1 sudu makan halia tua yg dipotong kecil
1 sudu besar serbuk ketumbar
1/4 sudu makan serbuk jintan putih
1/2 sudu besar serbuk chili merah
1/2 sudu makan serbuk kunyit
1 batang kulit kayu manis (dalam 4 cm panjang)
1/3 sudu alba (fenugreek)
1 tangkai daun kari (dibasuh dahulu)
garam secukup rasa
3 sudu besar minyak - (untuk menggoreng).


Di dalam periuk yang cukup ruang (deep heavy pot) untuk daging di atas, masukkan semua bahan di atas dan sapu rata ke seluruh daging. Masukkan santan cair ke dalam periuk. Masak sehingga mendidih. Selepas mendidih, perlahankan api ke tahap paling rendah (simmer) selama 1 1/2 jam.
Tambah santan pekat, tambah kepanasan api sedikit sehingga ia mendidih sekali lagi. Biarkan selama 15-20 minit. Keluarkan daging lembu, dan teruskan masak kuah sehingga menjadi pekat (jangan ditutup). Tuangkan kuah yang memekat dan sudah masak ke dalam bekas berasingan.
Basuh Periuk yang sama, tambah dan panaskan minyak ke dalamnya sekali lagi. Masukkan semula daging tadi ke dalam periuk, sehingga ia bertukar warna coklat keemasan di seluruh bahagian daging.Akhir sekali, masukkan semula kuah santah yang telah pekat tadi ke dalam periuk dan sehingga ianya sebati, meresap ke dalam daging dan nampak mesra dan lazat.

Voila! Terhidanglah resipi authentic hari ini dan makan bersama nasi atau roti.

Friday, July 01, 2005

Spaghetti Tradisional dan 'meatballs'

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Untuk 6 Orang


4 slices white bread
1/2 cup skim milk
2 large egg whites
8 oz. ground turkey
8 oz. extra lean ground beef
1/4 cup grated Romano cheese
1 tbsp. minced fresh basil or 1 tsp. dried basil
1 tsp. minced fresh oregano or 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper


1 recipe Basic Tomato Sauce (see recipe below) :

1 tsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
2 28-oz. cans whole tomatoes
1 6-oz. can tomato paste
2 tsp. dried Italian seasoning
2 bay leaves
Salt and pepper to taste

In a medium, heavy-bottom saucepan, stir together the oil, onion and garlic. Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor or blender, puree the tomatoes. Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat. Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning. If you are adding meatballs, do so at this time, and simmer them in the sauce for 20 minutes, stirring often. If you are not adding meatballs, simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt and pepper. Remove bay leaves before serving

1 tsp. vegetable oil, divided

Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls.

Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.

Wednesday, June 22, 2005

Lembu Sos Masala, Sayur Goreng Pelangi & Kerabu Aidilfitri

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Gambar (kiri ke kanan) daging lembu sos masala, sayur goreng pelangi dan kerabu aidilfitri.

Daging Lembu Sos Masala


1kg daging lembu - bahagian punggung (rump steak), dipotong besar dalam sebesar ibu jari kaki

(A) Bahan kisar:

2 cm halia tua
1 bwg besar
3 butir bawang putih
5 cili hijau (jangan buang biji)
Secubit garam dan gula


1 bawang besar, dipotong nipis
10 bunga cengkih

5 bj buah pelaga
1cm piece cinnamon bark
1 packet Brahim’s Masala Indian curry sauce
10 biji gajus, dikisar halus

3 tomatoes, potong 4 tiap satu
3/4 cawan air atau stok

Bahan Perasa:

3/4 sudu garam atau masin secukup rasa
1 sudu gula
1 kiub perasa lembu

Bahan penghias:

Daun ketumbar
Biji gajus panggang
-(cashews) (boleh dibeli)


Perap daging lembu dgn. bahan (A) selama 2 jam atau sebaiknya semalaman.

Panaskan 2 to 3 sudu minyak masak di dalam kuali. Goreng bahan (B) sehingga wangi. Tambah daging lembu yang sudah diperap dan goreng sambil dikacau . Tambahkan brahim’s masala sauce' dan kacau perlahan sehingga sebati.

Masak dengan api perlahan, kacau sekali sekala. Tambah biji gajus kisar , tomato dan air atau stok tadi. Masak dengan api perlahan sehingga daging menjadi lembut and kuahnya kelihatan pekat dan hampir kering. (sekiranya daging masih belum lembut dan kuahnya kering tambah satu dua cawan air sehingga kuahnya hampir kering dan dagingnya lembut)

Taburkan dengan gajus panggang...di atas pinggan sbg. hiasan

Sayur Goreng Pelangi (Rainbow Stir fried veges)


5 young sweet corn shoots, cut into halves
150g cauliflower, cut into florets
1 big onion, quartered
200g medium-size prawns, shelled but leave tail intact
5 water chestnuts, sliced
150g squid, sliced
8 button mushrooms, sliced
100g carrot, cut into flowers
50g red capsicum, cut into chunky pieces
100g sweet peas


1 tbsp oyster sauce
1 tsp light soya sauce
1/4 tsp salt
1/8 tsp pepper
1/2 tsp sugar
1 tsp sesame oil
1/2 tsp chicken stock granules
1 tsp chopped garlic
3 tbsp oil
4 tbsp waterThickening (combine):
1/2 tsp corn flour
2 tbsp water


Heat oil and saute chopped garlic until aromatic. Add prawns and stir-fry. Add cauliflower, carrot and water chestnuts. Add water and stir-fry well for 2 minutes. Add seasoning and the rest of the ingredients and continue to stir-fry till cooked. Add thickening to the gravy and stir well to mix.Dish out and serve immediately.



150g sotong, bersihkan dipotong sepanjang 1cm tiap satu
300g udang saiz sederhana, jangan buang kulit

200g daging ayam rebus, dicarik-carik

12 cilipadi, dipotong kecil

1 bawang besar, dipotong kecil

3-4 daun limau purut, dipotong nipis


3 sudu makan (besar) perahan limau
2 sudu (teh) sos ikan
1/2 sudu kicap cair (light soya sauce )
Sedikit lada hitam
2 sudu gula
2 sudu minyak bijan

Bahan hias/tambahan:

Daun Ketumbar (cilantro)
Daun bawang yang dipotong kecil
Potong lada besar
1 bunga kantan, dipotong nipis


Rebus sotong dan udang hingga masak, kemudian buang airnya.

Campurkan bahan kuah di dalam mangkuk besar. Tambah cilipadi, sotong, udang dan daging ayan, juga tambah kan hirisan bawang dan daun limau purut. Gaulkan sama rata sehingga nampak sebati.

Masukkan kedalam pinggan dan tambah bahan hiasan/tambahan.

Terjemahan drpd. Kuali

Saturday, June 11, 2005

Indonesian Beef Patties

700gm Daging lembu cincang
2 biji bawang merah besar
4 biji bawang putih
10 biji cili padi
2 btg serai
4 helai daun limau purut - dibuang stem keras
1 biji telur - ambil putih sahaja
1/2 cwn kicap manis
1 cwn tepus beras
garam, lada sulah, gula secukup rasa
minyak untuk menggoreng


1 1/2 cwn jus limau nipis
4 tbs kicap manis
4 tbs fish sauce
5 ulas bawang putih - dimayang halus
8 biji cili padi - dikisar kasar
gula, garam secukup rasa


  1. bawang merah, bawang putih, cili padi, serai, dan daun limau purut dikisar kasar dlm food processor atau blender. campurkan ke daging kisar bersama-sama dengan kicap manis, garam, gula, dan lada sulah. gaul hingga sebati.
  2. campurkan putih telur tadi dan gaul.
  3. ambil campuran daging tersebut dalam satu sudu besar (atau mengikut citarasa) dan bentukkan kepada bebola dan leperkan sedikit. ulang proses ini sehingga campurang daging habis.
  4. celup bergedil daging tersebut ke dalam tepung beras dan toss kan selebihnya.
  5. goreng hingga masak dan perang keemasan (api sederhana)
  6. untuk membuat sos, campurkan semua bahan dan gaul hingga sebati.

cara menghidang:

  1. susun beef patties yang telah masak dalam piring hidangan dan curahkan sos keatasnya. jika mahu, hidangkan sos berasingan. hias dan hidang.

Monday, April 18, 2005

Nasi Kunyit Regular & quick version & Simple Rendang

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400g glutinous rice
3 pieces dried tamarind skin (asam gelugor)
1 tsp turmeric powder
1/2 salt
500ml coconut water (get it from the coconut seller when he breaks up the coconut)
1/2 tsp white peppercorns
2 pandan leaves, knotted
100ml thick coconut milk
Salt to taste


Wash and soak rice in water (just enough to cover the rice) mixed with turmeric powder and salt for four to five hours. Drain well then soak the rice in coconut water for one to two more hours. (This gives the glutinous rice a more subtle taste.)Drain well the soaked rice then place in a steamer with peppercorns and pandan leaves and steam for 15 minutes.Remove the steamer and add 1/3 of the thick coconut milk to the rice. Mix well then steam for 15 minutes. Fluff up the rice then add another 1/3 of thick coconut milk; steam for 15 minutes again. Remove from heat and fluff up rice.Add salt to the last 1/3 portion of the coconut milk. Stir well to mix then add to the rice. Steam for five minutes then remove rice from steamer and set aside to cool before serving with curry chicken.

And Quick Nasi Kunyit Version

Nasi kunyit and rendang are traditional festive dishes which are fairly labour-intensive. (The glutinous rice needs overnight soaking in turmeric extract before being steamed, the rendang must simmer gently for an hour or two.) For impatient cooks with little time, I’ve developed a couple of easy shortcuts which I think, produce results nearly as good as the original version. - by Rohani Jelani

500 g glutinous rice
620 ml coconut milk (diluted from ½ coconut)
1 ½ level tsp ground turmeric
1 ½ level tsp salt
3 pandan leaves, tied into a knot
Banana leaves for wrapping

1. Wash rice until water runs clear. Drain and pour in the coconut milk. Add turmeric, salt and pandan leaves.

2. Cook in the rice cooker.

3. Cut banana leaves into squares 16 cm by 13 cm. Wipe leaves with a damp paper napkin. Allow rice to cool slightly. Place 2 tablespoons of rice in the centre of each banana leaf (on the non-glossy side) and wrap “nasi lemak” style, exposing a little of the rice in the centre.

4. Present the rice packets on a platter or tray, serving the rendang in a bowl in the centre. If liked, garnish with a few orchid blooms or ginger flowers.

Simple Rendang

6 fresh red chillies
10 bird chillies (add only if you prefer a hotter rendang)
10 shallots, peeled
5 cloves garlic
2 cm piece ginger
2 stalks lemon grass
1 level tsp ground turmeric
3 tbsp oil
Thick coconut milk from 1 coconut
1 kg chicken, skinned and cut into 4 cm pieces
1 – 2 tsp salt (to taste)
1 tbsp sugar
2 –3 kaffir lime leaves, torn up
½ turmeric leaf, torn up
½ tbsp lime juice

1. Thickly slice chillies, shallots, garlic, ginger and lemon grass. Grind to a fine paste in electric blender/food processor with just enough water for blades to work. Stir in the ground turmeric.

2. Heat oil in a roomy wok and add ground ingredients. Cook over low heat until liquid is reduced and oil begins to separate. Pour in the coconut milk and continue cooking over medium heat until mixture is thick.

3. Add chicken, salt and sugar. Cook over medium heat, stirring occasionally until gravy is thick – about 20 minutes. Add the kaffir lime and turmeric leaves and continue cooking to desired consistency, stirring now and then to prevent the base from burning. Cook for 20 – 30 minutes, depending on how “dry” you like your rendang (some people prefer a thick sauce, others like it cooked until the mixture is dark brown – it’s a matter of personal taste).

4. Stir in lime juice,and taste. Adjust seasonings if necessary and take pan off the heat.

Ruj: Kuali

Sup Ekor cara Chef Wan

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125 ml @ 1/2 cwn. minyak sayuran
500g ekor lembu, dibersihkan dan dipotong-potong
2 sudu besar ketumbar serbuk
1 sudu besar jintan putih/halus serbuk
1 sudu besar jintan manis/kasar serbuk
1.5 sudu besar tomato puri
1.5 liter @ 6 cwn. air
1 batang lobak merah, dikupas dan didadu
1 biji ubi kentang, dikupas dan didadu
2 batang saderi, didadu
lada hitam yg. baru dikisar
daun ketumbar, dhiris-hiris
bawang goreng

Rempah Tumis

4 bj. buah pelaga
1 cm kulit kayu manis
6 kuntum bunga cengkih
2 kuntum bunga lawang

Dikisar Halus-halus

10 ulas bawang merah, dikupas
4 ulas bawang putih, dikupas
2 batang serai, dihiris halus-halus
1cm halia, dikupas


1. Panaskan minyak sayuran di dalam periuk. Tumis ekor lembu sehingga perang sedikit. Angkat dan toskan.

2. Di dalam minyak yg. sama, masukkan rempah tumis dan bahan kisar dan goreng sehingga naik baunya.

3. Tambah ketumbar, jintah putih/halus, dan juga jintan manis/kasar serbuk dan kacau di atas api kecil selama 3-4 minit sehingga wangi. Campur tomato puri.

4. Masukkan ekor lembu, tambah air dan renihkan.

5. Tambah lobak merah, ubi kentang dan saderi. Renihkan selama 1 jam 45 minit sehingga ekor lembu empuk. Perasakan dengan garam dan lada hitam.

6. Hias dgn. daun ketumbar dan bwg. goreng sejurus sebelum menghidang.

Nota: Untuk menjimatkan masa, anda boleh masak sup ini dalam masa 25 minit dgn. menggunakan periuk tekanan. Tetapi airnya hendaklah dikurang menjadi 1 liter atau 4 cawan sahaja.

Daging Sos Tiram Bercili Besar

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400 gm. daging filet, dipotong 1 cm tebal
2 camca besar Sos Tiram
2 camca teh gula atau secukup rasa
3 camca teh tepung jagung
¾ camca teh Kicap Pekat
¼ camca teh serbuk lada sulah atau secukup rasa

3 camca besar minyak masak
10 cm. kepingan halia muda, dihiris halus
4 ulas cincangan bawang putih
1 biji kecil lada besar merah, dipotong berbaji
1 biji kecil lada besar hijau, dipotong berbaji
100 ml. air
½-1 Kiub Pati Lembu


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Masukkan air dan Pati Lembu. Masak hingga mendidih dan lada besar masak. Ketepikan dari api. Hidangkan panas bersama nasi.

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Dalam kuali, panaskan minyak dan tumis halia serta bawang putih hingga kekuningan. Masukkan daging dan goreng di atas api yang besar selama 2 minit; masukkan lada besar dan goreng selama 1 minit.

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Dalam mangkuk, campur bahan A dan gaul rata. Perap daging selama 10 minit atau lebih lama lagi.