BEBOLA DAGING
Bahan2:-
daging cincang (500gm)
tepung jagung @ ubi (2 sudu)
serbuk penaik (1 sudu kecik)
garam
lada hitam
Cara:-
campurkan semua bahan sampai sebati.kepalkan dan buat bentuk bebola ikut besar mana yang suka.kegunaannya pelbagai..boleh goreng,campur dalam sup,masuk dalam sos bolognese untuk spagetti,rebus pastu potong2 untuk rencah mee goreng etc.
Tips:-
kalau nak lagi sedap,boleh campur bawang cincang,cendawan butang cincang,cili merah dicincang etc.
Sakana Black Pepper
Bahan2:-
Ikan Dory
Tepung tempura
air
garam secukupnya
minyak utk menggoreng
mixed vegetables/broccoli
stok ayam
untuk sos:
bottled black pepper sauce
crush black pepper
kicap sikit
Cara2:
[*] Bancuh tepung tempura dgn air dan garam secukupnya.Make sure jadi batter yg cukup pekat untuk salut ikan tu nnt.Panaskan minyak,salutkan ikan dgn bancuhan tepung dan goreng sampai garing n masak.Angkat & ketepikan.
panaskan pan..tuang sos black pepper tuangkan air sedikit saja.bila mcm mendidih sket,letak crushed black peppers and kicap dlm tu..
kacau2 pastu boleh angkat.. mixed vegetables/broccoli tu celurkan dlm air mendidih yg dicampur dgn stok ayam sket.
Servekan fried dory & mixed vege dlm hot plate (kalo xde pon xpe.. gaya je lebih)..finally tuangkan sos keatas ikan tu tadi.. serve hot with steamed japanese rice,miso soup & egg custard.
selamat mencuba!
[ Last edited byNoorMasri at 7-12-2006 12:09 AM ]
Ambuyat (Traditional Dish of the Bisaya/Brunei Ethnic Group)
Serves 5
Ingredient A/
1 kg (6? cups) sago rumbia
Hot water, freshly boiled
1 litre (4 cups) water
Ingredient B/
600 g white fish/tongkol/tenggiri/kurau/senangin
40 g (5 pips) shallots
10 g (2 pips) garlic
10 g (2 cm) fresh turmeric pounded coarsely
10 g (2 cm) ginger
3 g (5) birds eye chillies
30 g (2 sticks) lemon grass,crushed
5 g (5 pcs) dried tamarind
9 g (1? tsps) salt
625 ml (2? cups) water
Ingredient C/
500 g (60 stalks) paku shoots,cleaned and plucked
3 g (1/2 tsp) salt
10 g (1 tbsp) vegetable oil
20 g (3 pips) shallots
10 g (2 pips) garlic pounded
10 g (1 tbsp) shrimp paste
125 ml (1/2 cup) water
1 red chilli (sliced) for decoration
Method:
Ingredient A
To make ambuyat:
Mix sago with 4 cups of water and soak for 10 minutes.
Drain off the water and pour sago into a heat proof container
Pour freshly boiled hot water over it.Mix well until the sago looks clear and of gummy consistency.
Ingredient B
Clean the fish and cut into 5 slices.
Place into a saucepan together with other (B) ingredients. Stir well until cooked.
Ingredient C
Heat oil in a kuali and stir-fry the pounded ingredients until fragrant.
Stir in the paku shoots. Add salt and 1/2 cup of water. Cook until soft. Decorate with red chilli.
Note:
Ambuyat is eaten by rolling the sago around two bamboo sticks then dipped into the fish gravy and eaten together with pakis.
Sago is a staple food for the Bisaya ethnic group in Sabah.This recipe is a well-balanced meal, rich in com?lex carbohydrates and fibre yet low in oil and salt.
If sago rumbia is not available,replace with any sago or sago 憉bi
ROAST RACK OF LAMB WITH CRUSHED POTATOES
Prep and Cook Time: 30 mins to 1 hr
Serves : 4
Ingredients :
10 baby potatoes
1 handful of cherry tomatoes
6 bone rack of lamb ( or just use lamb chops )
1 handful of kalamata olives
1 small handful of garlic cloves
Salt and freshly ground black pepper
A few sprigs of rosemary
2 glugs of olive oil
Method:
Preheat the oven to 190'C, 375'F, gas mark 5
Boil the potatoes until tender and squeeze the pips from the tomatoes.
Stick a large frying pan on a high heat and sear the lamb until golden.
Remove and put to one side while you crushed the drained potatoes in the frying pan (use a masher, rolling pin or the likes) the leave to fry for a couple of minutes.
Stir the tomatoes and olives into the potatoes with some seasoning and rosemary sprigs, drizzle with a little olive oil and place in a roasting tin.
Place the lamb on top of the potatoes and placed in the oven until cooked.
Slice the lamb into chops and serve with the crispy potatoes and a little salsa verde, or an extra drizzle of olive oil.
Adapted from Jamie Oliver's Sainsbury Recipes
Crispy Tortilla with Guacamole
1 pack of flour tortillas
3 green chillies
A bunch of thyme
Olive oil
3 ripe avocados
2 limes
2 bunches of fresh coriander
Salt and pepper
Preheat oven to 200'C, gas mark 6.
While oven is heating, remove seeds from chillies, squeeze 2 limes, peel and chop 3 avocados and roughly chop 2 bunches of fresh coriander.
Put them all in a blender, and once it's all blended until creamy, season with salt and pepper and pour into a serving dish.
Pound 1 bunch of thyme in a pestle and mortar and a glug of olive oil.
Brush the tortillas with the flavoured oil.
Lay them on baking tray, season with salt and pepper and bake for 10 mins until golden brown.
Leave them to cool and serve with guacamole.
Jamie Oliver Sainsbury Recipes
Grill Salmon Steak
http://i116.photobucket.com/albums/o23/izaina72/GrillSalmonSteak.jpg
3 Keping Salmon Steak
3 inci halia
3 sudu besar perahan lemon
2 sudu besar madu
1 sudu kecil lada hitam
1 sudu kecil kikkoman soy sauce
1 sudu kecil garam
Dip Sauce
Mayonaise
Perahan Lemon
Sayuran
2 Batang Karrot
1 Kuntum brokoli
Rebus sayuran dengan air rebusan yang di letak garam serta sedikit minyak zaitun supaya sayuran hijau nampak cantik
Halia di tumbuk hancur campurkan madu, lada hitam, soy sauce dan garam satukan dan perapkan fillet salmon dengan bahan perap dan simpan ke dalam peti ais selama 2 jam supaya sebati.
Kemudian grill salmon fillet selama 20 minit on high dalam microwave oven dan balik kan setiap 10 minit
BULGUR KEBABI/KIBBEH
A/Shell
320gm bulghul
100gm minced meat (lamb/beef)
2 big onions, chopped
2tsp garam masala
2tsp oregano
2Tb olive oil
Salt to taste
B/Stuffing
2 small onion, chopped
2Tb pine nuts-toasted
2Tb almond flakes-toasted
200gm minced mutton/beef
1tsp garam masala
1 tsp oregano
2 Tb mint leaves, chopped
Salt to taste
2Tb lemon juice
C/Lime Yoghurt Dipping Sauce-Combine together and refrigerate
400ml yoghurt
1tsp chopped garlic
4Tb mint leaves, chopped
3Tb lemon juice
Sugar to taste
Place bulghul wheat in a bowl, pour boiling water over and cover bowl. To let the wheat crack (kembang)
Let stand around
HUMMUS
1 can garbanzo beans or chickpea (kacang kuda)
Fruit Cobbler
Sumber : Jamie Oliver
This is a fantastic American recipe equivalent to our crumble. Particularly good with strawberries and rhubarb, but you can use any fruit combo you like; about 680g/1 1/2 pounds of fruit should do it.
For the fruit:
2 apricots, stoned and sliced
1 pear, cored and thickly sliced
1 pint blackberries
1 pint blueberries
1 pint raspberries
1 stick rhubarb
5 tablespoons sugar
A good glug balsamic vinegar
For the topping:
4 ounces butter, chilled
8 ounces (225 grams) self-rising flour
2 1/2 ounces (70 grams) sugar
A large pinch salt
4 1/2 fluid ounces (130 millilitres) buttermilk
A little sugar, for dusting
Vanilla ice cream, as an accompaniment
Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.
Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Difficulty: Easy