French Recepi - Ratatouille

fly_in_d_sky

gara2 tgk movie ratatouille
fly nak try wat ratatouille
brg2 nyer da ada cuma nak masak jer

bhn2 nyer

6 garlic cloves
5 medium button or brown mushrooms
1 medium zucchini
5 sprigs of Italian parsley
4 sprigs of basil
1 medium onion
1 can diced tomatoes (or 2 tomatoes peeled, seeded, and diced)
chicken or vegetable stock (we'll need 3/4 cup or 180mL)
1 Tbs. tomato paste
1 medium green bell pepper (tp fly tambah red n yellow bell pepper)
1 large eggplant (about 1 pound or 450 g)
salt n pepper (yg pepper, fly gune yg kene tumbuk tuh)

cara nak masak gi kat link nie plus ada gmbr lagi -> http://www.cookingforengineers.com/recipe/227/Ratatouille

kalau ada resepi yg simple n bhn senang nak cari ... share kat ek .....
leh la masak nanti .....

Calim閞o

My mom-in-law punya resipi:


1 large onion - sliced
2 or 3 cloves of garlic - crushed
1 large eggplant/aubergine - potong bulat or diced chunky
1kg of ripe tomatoes - chopped
1 sweet pepper - sliced
2 or 3 zucchini/courgette - sliced or diced chunky size
2 or 3 bay leaves
Olive oil
1 cawan air
Salt and pepper to taste

Prepare semua barang and keep aside. Dalam deep pan, panaskan minyak, masukkan bawang putih, kasi naik bau sikit dan masukkan bawang besar, sweet pepper. Kacau sikit kasi bawang besar tu tukar kaler transparents. Masukkan chopped tomatoes dan bay leaves. Kacau lagi. Masukkan eggplant/aubergine dan zucchini and add salt to taste. Kacau lagi lagi. Perlahankan api dan tutup periuk. Masukkan air sikit biarkan selama 10 mins dan kacau sampai semua sayur masak.

Serve with roast chicken or fish and rice

fly_in_d_sky

Originally posted by Calim閞o at 25-11-07 02:46 PM
My mom-in-law punya resipi:


1 large onion - sliced
2 or 3 cloves of garlic - crushed
1 large eggplant/aubergine - potong bulat or diced chunky
1kg of ripe tomatoes - chopped
1 sweet pepp ...

lain ek cara nyer
tp lebih kurang jer
neway fly da wat td ....
sedap gak ....
sat gi br nak mkn dgn nasi
hehehehe .......

meowlin

flyyyyy... amboi2 jadi chep dah hang ye fly.. shahbashhh..
sebut pasai ratatouille ni teingat cd katun citer ni.. ala ada citer tikus jadi chep pandai masak tajuk "ratatouille"

zucchini ni aku tengok lam tv lebih kurang cam timun aje.. cuma tarak biji.. jenih timun ke fly.. kat sini susah ke nak cari?

Calim閞o

Originally posted by meowlin at 26-11-2007 06:33 PM
flyyyyy... amboi2 jadi chep dah hang ye fly.. shahbashhh..
sebut pasai ratatouille ni teingat cd katun citer ni.. ala ada citer tikus jadi chep pandai masak tajuk "ratatouille"

zucchini n ...

Tolong jawab ya, zucchini ni macam petola, texturenya sama.

meowlin

thanks 4 da info cal..

notebook

err....ratatouille ni mmg signature dish org perancis ker?
mmg tak pernah dgr...mujur la ada movie tu. lepas tgk citer tuh, mmg dok terpikir....sedap btul ke resepi tu?
nak cuba sendiri....list bahannya mcm canggih benor la plak!

sue_rans

tak de gambo ker?

nhuda

Originally posted by notebook at 28-11-2007 12:58 AM
err....ratatouille ni mmg signature dish org perancis ker?
mmg tak pernah dgr...mujur la ada movie tu. lepas tgk citer tuh, mmg dok terpikir....sedap btul ke resepi tu?
nak cuba sendiri....lis ...

saya ada beli majalah Flavours Sept-Oct..
ada topik pasal Ratatouille...saya cuba ingat balik apa yg artikel tu cerita...

Ratatouille ni senang cerita vegetables stew la...berasal dr salah satu daerah di perancis..mcm2 bleh buat dgn ratatouille ni..
yg saya paling ingat bleh guna utk dijadikan pizza topping...(sis Cali, tolong btolkan klau salah ye. ni yg saya ambil dr mag tu)

esok2 saya tambah lagi...balik rumah nnt saya baca balik...

Originally posted by sue_rans at 28-11-2007 08:54 AM
tak de gambo ker?

ni gambonya...
source : http://www.mediterrasian.com/delicious_recipes_ratatouille.htm

Calim閞o

Originally posted by nhuda at 28-11-2007 09:28 AM


saya ada beli majalah Flavours Sept-Oct..
ada topik pasal Ratatouille...saya cuba ingat balik apa yg artikel tu cerita...

Ratatouille ni senang cerita vegetables stew la...berasal dr sala ...

Ratatouille ni from south of france (Nice). Kalau nak buat pizza vegetarian pun boleh. Tapi kena kurangkan sikit kuahnya, kalau tak mau lembik pizza tu nanti. Campur dalam ommelette pun sedap. Tapi kita paling suka makan dengan nasi panas dan fish fillet.

hannan6d

akak ada jugak majalah flavours sept-oct ni...seludup dari kapal terobang....
(ratatuli punya pasal.....)

[ Last edited by  hannan6d at 28-11-2007 04:36 PM ]

nanie

sedap nyeeee

MsAjai

nampak mcmsedap...tp mana nk g beli bahan2 .....kat giang/carrefour ada ker?
kita dh 3 kalii tgk citer ratatouille....best....suka tgk masa remy adjust soup yg luccinni tumpahkan...cute jer....ops momod...teroff topik...ampun yer...

Calim閞o

Originally posted by MsAjai at 28-11-2007 11:39 PM
nampak mcmsedap...tp mana nk g beli bahan2 .....kat giang/carrefour ada ker?
kita dh 3 kalii tgk citer ratatouille....best....suka tgk masa remy adjust soup yg luccinni tumpahkan...cute jer....o ...

MsAjai, zucchini tu ada kat giant. Kat carrefour takda kot. Masa kat KL hari tu, saya beli sepeket (2 ketul) lebih kurang RM5 sahaja. Kalau takda bayleaf boleh letak dried herbes of provence (McCormick brand)

faraway

buat benda ni hari ni, ikut resepi kak cali, cuma tomato guna dalam tin sbb
lupa beli lah pulak. Cuna guna zuccini dan tomato aje.

Calim閞o

Originally posted by faraway at 1-12-2007 12:07 PM
http://i21.photobucket.com/albums/b280/chibouqui/stew.jpg
buat benda ni hari ni, ikut resepi kak cali, cuma tomato guna dalam tin sbb
lupa beli lah pulak. Cuna guna zuccini dan tomato aje.

Faraway, I pun selalunya guna dalam tin punya. Sekali masuk, I guna 2 tin, kat sini tomato mahal...

eynda

Gara2 tengok citer Ratatouille la anak eynda dok pujuk eynda masak resepi ni...nampak topik tadi tersenyum eynda hepi...boleh try lepas ni

iddine

anak id pun suka sgt ratatouille ni..nak cuba resipi ni..kat delifrance ada baked ratatouille penne ke klu x silap dah lupa dah nama dia makan hari tu..sedap gak...

Squall-Leonhart

Ratatouille ([url=http://en.wikipedia.org/wiki/Helpronunciation]pronounced[/url] /ˌr鎡əˈtuːiː/, /-ˈtwiː/; French pronunciation: [url=http://en.wikipedia.org/wiki/HelpPA]IPA[/url]: [ʁatatuj]) is a traditional French Proven鏰l stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille ni鏾ise.


French version


The word Ratatouille comes from "touiller," which means to toss food. Ratatouille originated in the area around present day Nice. It was originally a poor farmer's dish, prepared in the summer with fresh summer vegetables. The original Ratatouille Ni鏾ise used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds aubergine (eggplant) to that mixture.
French ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice, or simple French bread). Tomatoes are a key ingredient, with garlic, onions, zucchini (courgettes), aubergine (eggplant), bell peppers (poivron), some herbes de Provence. All the ingredients are saut閑d lightly in olive oil.
There are two common ways to prepare ratatouille. The ingredients can be cooked separately and combined together towards the end of the cooking time; alternatively, the garlic, onions, zucchini, aubergine, and peppers can be cooked together for an extended time over low heat, and combined with the tomatoes when soft and beginning to brown. The key to either method of preparation is making sure the vegetables, and especially the aubergine, are cooked sufficiently.
When ratatouille is used as a filling for savory crepes or to fill an omelette, the pieces are sometimes cut smaller than in the illustration. Also, unnecessary moisture is reduced by straining the liquid with a colander into a bowl, reducing it in a hot pan, then adding one or two tablespoons of reduced liquid back into the vegetables.


Comparable dishes in other cuisines


In the Philippines, two dishes called pinakbet and dinengdeng share a similar look and very similar ingredients with ratatouille. Both dishes include eggplants, tomatoes and onions among others and bear a striking similarity to ratatouille. There is a Maltese version of ratatouille called kapunata, which is very similar to its French counterpart. Kapunata is made with tomatoes, green peppers, eggplant, and garlic. Olives and capers are optional but common additions to this recipe, especially when it is served with grilled fish. A similar recipe is called caponata in Italian, while a comparable Spanish dish is called pisto and the Hungarians have lecs骩/color] (the vegetarian version without kolbasz). Also there are a Bulgarian version of ratatouille named lovechild and a Romanian one which is called ghiveci. A similar dish in Southern Slavic cuisine called đuveč, but in most versions it contains green beans and rice. It's often served as a side dish with grilled meat. The Greeks have a similar dish called briami, which typically includes potatoes. Two comparable Turkish dishes, imam bayıldı (which translates to: "the imam swooned"), uses small eggplants sliced lengthwise as outer shells for an aromatic vegetable filling and t黵l黐/color] (translated: "vegetable cassarole"), uses a mixture of various vegetables. Similar filled eggplant exists in Venetian and Dalmatian/Croatian cuisine, but it includes salted sardines or anchovies.[2] [3] American chef Thomas Keller invented a contemporary variation, confit byaldi, for the 2007 animated film Ratatouille.