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dalam tv ler...
makanan ni terkenal kat Brunei ........
ayushuhada04 Post at 10-11-2009 16:50 
sabah pun ade |
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SOALAN 58 [rate by kak mas]
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>>>VVIP SUITE>>>part 8*by invitation only*
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(a) siapa pemilik thread berkenaan?
yusyanti
(b) tepek avvynye
c) tepek sigginye
biar tersalah ampun dari tersilap hukum |
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SOALAN 58 [rate by kak mas]
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>>>VVIP SUITE>>>part 8*by invitation only*
----------------------------------
(a) siapa pemilik thread berkenaan?
yusyanti
(b) tepek avvynye
c) tepek sigginye
biar tersalah ampun dari tersilap hukum |
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soalan seterusnyaaaa.........sebentar lagi
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tahniah pink...wah mmg hari pink le hari ni yer....byk dah menang |
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SOALAN 59 [rate by kak mas]
(a) ape yg disembunyikan itu?
(b) tepek pic penuhnya
c) tepek 1 resepi yg ada nye
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out dulu ye |
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Selamat menjawap
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SOALAN 59 [rate by kak mas]
(a) ape yg disembunyikan itu?
ketam
(b) tepek pic penuhnya
c) tepek 1 resepi yg ada nye
Ketam Masak Lemak
Step_by_step_031
Mat [email protected]
Masakan Johor
Created on : 15-01-2007
Print
E-mail kepada kawan
Tulis Laporan
Bahan-bahan ( Untuk 4 - 5 orang )
* 4 ekor ketam besar, dibersihkan
* 6 ulas bawang merah kecil*
* 3 ulas bawang putih*
* 3 batang lada merah*
* 3 biji buah keras*
* 1 inci kunyit hidup*
* 1/2 cm belacan*
* 1 hirisan nipis lengkuas*(*dikisar halus)
* 1 asam keping
* 1 helai daun kunyit
* 1 kuntum bunga kunyit (jika suka dan jika ada)
* 1 biji kelapa, diparut
* Garam dan gula secukup rasa
* 1 biji timun, dibuang kulit, dikerat 2 dan belah empat setiap keratan
* 2 keping tempe, dikerat 4 setiap keping (jika suka)
Cara-cara
1. Dalam periuk, masukkan ketam, asam keping dan bahan2 dikisar. Jerang atas api untuk 2 - 3 minit. Matikan api dan biarkan sebentar.
2. Masukkan 1 cawan air dalam kelapa parut. Ramas dan perah santan dalam satu bekas. Ketepikan. Tuang lagi 2 cawan air dan perah untuk mendapatkan santan no.2.
3.
Step_by_step_032
Hidupkan api kembali dan masukkan santan no 2 ke dalam periuk. Diikuti tempe, daun kunyit dan bunga kunyit (jika suka dan jika ada), biarkan mendidih. Masukkan santan pekat dan timun. Perasakan dgn garam dan gula. Dalam gambar :- Daun kunyit dan bunga kunyit
4. Masak atas api perlahan selama 5 minit. Kacau selalu untuk mengelakkan santan pecah minyak. Bolehlah dihidangkan bersama nasi putih dan lauk-pauk sampingan. |
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2391# tari
tari tk mo jwp soklan sana ke...open hse tu |
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soalan seterusnyaaaa.........sebentar lagi
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SOALAN 60 [rate by kak mas]
(a) ape dia? [1perkataan je]
b) tepek info tentangnye
(c) tepek 2 lagi picnye d) tepek resepinya
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60.
a. Popiah
b.
Popiah (Hokkien: poh-piáⁿ) is a Fujian/Chaozhou-style fresh spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often eaten in the Fujian province of China (usually in Xiamen) and its neighboring Chaoshan on the Qingming Festival. It is sometimes referred to as runbing (潤餅) or baobing (薄饼) in Mandarin. In the Teochew (Chaozhou) dialect, popiah is pronounced as "Bo-BEE-a" [1], which means "thin wafer" (also in the Hokkien dialect).
A popiah "skin" is a soft, thin paper-like crepe or pancake made from wheat flour which is eaten in accompaniment with a sweet sauce (often a bean sauce, a blended soy sauce or hoisin sauce or a shrimp paste sauce (hae-ko, POJ: hê-ko), and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried turnip, jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder, fried shallots, and shredded omelette. Other common variations of popiah include include pork (lightly seasoned and stir-fried), shrimp or crab meat. Seaweed is often included in the Xiamen versions. Some hawkers in Malaysia and Singapore, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.
In mainland China, Singapore, Malaysia and Taiwan there are "popiah parties" at home, where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking.
Similar foods in other cuisines include the Filipino/Indonesian variant referred to as Lumpiang Sariwa, fried spring rolls and fajitas (Tex-Mex). In Vietnam, bò bía is the Vietnamese variant of popiah, introduced by Teochew immigrants. It is common to see an old Teochew man or woman selling bò bía at their roadside stand.
c.
d.
Bahan-bahan ( 6-8 popiah )
* kulit popiah
* 1cawan tepung gandum
* sedikit air garam
* putih telur (optional)
* untuk inti ;
* daikon ( slice memanjang)
* karot ( slice memanjang)
* taugeh, kacang panjang ( potong kecil2)
* kacang tanah goreng ( tumbuk halus), bawang goreng, tauhu goreng ( potong dadu) telur dadar ( potong dadu)
* bahan untuk sos:
* 1 sb cili blender
* 1 -2 biji buah prune ( atau kurma)
* sos tomato, sos cili, garam dan gula
* cuka ( jika suka) |
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Post time 10-11-2009 04:51 PM
Post time 10-11-2009 05:16 PM
) 
