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.

Photobucket - Video and Image Hosting

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

Photobucket - Video and Image HostingPhotobucket - Video and Image Hosting
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.