Black Pepper Beef Recipe

BLACK PEPPER BEEF  

Ingredient:
Meat - Boiled and sliced ​​thin
½ cup dark soy sauce
¼ cup oyster sauce
3 tablespoons black pepper - coarsely ground
1 cup tamarind juice
1 tablespoon sugar 3 cloves garlic - sliced
5 shallots - sliced
1 inch ginger - sliced
1 chili pumpkin apple (capsicum) - cut lengthwise
1 stick salary - cut lengthwise
1 large onion - cut into cubes

Method:

1. Saute onion, garlic, ginger until golden and fragrant. 
2. Enter the dark soy sauce and pepper. 
3. Put the meat, tamarind juice. Let it boil. 
4. Put oyster sauce, sugar, onion, salary, capsicum. 
5. Let boil and thickens. 
6. Ready to be served.

grilled chicken

MALAYSIAN CHICKEN GRIILED 

 Ingredients:1 whole chicken
A little oil
5 shallots or 1 large onion (sliced ​​thinly)
½ cup shredded carrots
Chicken liver cut in thin
¼ cup almonds (ground) 3 ¼ cup yogurt
1 tablespoon ground coriander-
3 cloves garlic, crushed
1 small teaspoon salt, groundA little lime juice Method: 1. Chicken cleaned and drained, Insert the fork. 

2. Mix the ingredientswith minced chicken and Marinade for 20 minutes.

3. Heat the oil, then saute onion, chicken liver and carrots, add salt to taste. 

4. Then add these ingredients into the chicken stomach. 

5. Whisk yogurt with almonds until well blended.  

6.Bake chicken for 1 1 / 4 hours while spatter-yogurt shake off earlier in the chicken.

resipi ayam asam pedas

Ayam Asam Pedas

bahan-bahan:

1. ½ ekor ayam, dibersihkan dan dipotong-potong  
2. 2 keping asam gelugur  
3. 1 cawan minyak masak
4. 1 ikat daun kesum
5. Gula dan garam secukupnya
6. 2 cawan air
7. 10 tangkai cili kering, digiling 6 biji bawang merah, digiling
8. 1 sm halia, digiling
9. Sedikit belacan, digiling
10. 4 tangkai cili merah, digiling
11. 2 ulas bawang putih, digiling
12. 1 sm kunyit basah, digiling

cara-cara:

1. Panaskan minyak di dalam periuk. 
2. Tumis bahan-bahan giling hingga garing.
3. Masukkan ayam dan air. Masak hingga mendidih.
4. Masukkan asam gelugur, gula, garam dan daun kesum.
5. Kacau hingga rata dan biar hingga betul-betul masak baru diangkat.

 

dessert

Agar-agar buah-buahan

bahan-bahan:

1. 1 liter air
 

2.serbuk agar-agar kristal(300 g)

3. 1 tin buah-buahan koktel 

cara-cara:

1.Didihkan air di dalam periuk. 

2.masukkan serbuk agar-agar dan kacau hingga larut. 

3.Masukkan buah-buahan dan kacau sedikit.

4.Tuangkan agar-agar ke dalam acuan dan sejukkan di dalam peti sejuk sebelum dihidangkan. 

chicken satay

If you love Malaysia cuisine and satay, this chicken satay recipe is recommended for you. Chicken satay is a dish of Malaysian and Indonesian origin in which the recipe is marinaded meat woven onto skewers, grilled and served with a sauce. Moist chicken meat with barbecue flavor is perfect along with the sweet peanut sauce. This is a very tasty and popular dish in Malaysia. You can found it at any street in the country especially at hawker centers, kopitiam and pasar malam which is a night market. Chicken satay recipe introduced here consist of chicken thighs, coconut milk, seasonings, and served with peanut sauce and fresh raw cucumber and onion.

Here we cover the Asian Food Recipes of chicken satay. Hope our recipe will be your guide!!!

Chicken Satay Recipe

Ingredients A (Chicken Satay)
Chicken thighs-boneless [750g]
Coconut milk [150ml]
Fish sauce [70ml]
Sweet soy sauce [20ml]
Brown sugar [50g]
Chopped coriander [2 tablespoon]
Curry powder [1 tablespoon]
Ingredients B (peanut dipping sauce)
Shallot [1]
Garlic [2 cloves]
Galangal [1 tablespoon]
Red chilies [1]
Water [1 tablespoon]
Canola oil [2 tablespoons]
Coconut milk [250ml]
Fish sauce [60ml]
Sweet soy sauce [10ml]
Brown sugar [50g]
Lime juice [1 tablespoon]
Shrimp paste [1/2 teaspoon]
Minced toasted peanuts [170g]
Sliced cucumber [30g]
Onion [1]

How to Make Chicken Satay

1. Prepare all the ingredients in the Chicken satay recipe.
2. Wash the chicken thighs with clean running water. Then cut it into strips of about 10cm long by 3cm wide.
3. Combine the 150ml coconut milk, 70ml fish sauce, 20ml sweet soy sauce, 50g brown sugar, coriander leaves, and the curry powder in a large bowl. Stir the mixture well.
4. Next, add in chicken strips and stir to coat evenly with the marinade.
5. Cover and refrigerate for at least 3 hours or up to overnight.
6. Combine the shallot, garlic, galangal and chili in a mortar. Grind the ingredients with a pestle, while adding water gradually to form a paste.
7. Add 1 tablespoon oil over a saucepan and heat it. When the oil is heat enough, add in the paste and stir fry until fragrant.
8. Stir fry the mixture with 250ml coconut milk and simmer it until thickened.
9. Pour in the 60ml fish sauce, 10ml sweet soy sauce, 30g brown sugar, lime juice, shrimp paste and minced peanuts and cook until the peanut sauce thickening. Set aside.
10. Remove the chicken strips from marinade and discard the marinade. Weave the chicken strips lengthwise onto skewers. While preheat a stove-top grill pan with high heat.
11. Use the remaining oil to brush the grill pan.
12. Place the skewers on the pan and sear the chicken until golden brown on each side and cook thoroughly.
13. Slice the cucumbers and onions using a knife. Then place the cucumbers and onions on a plate together with the cooked skewers. 14. Also, serve it with a bowl of peanut sauce on the side.
15. Serve chicken satey hot. Enjoy it!

malaysian recipes

Malaysian Flat Rice Noodles (Char Ho Fun) Recipe

 

Ingredients:
1.Chicken meat [450g]
2.Salt [10g]
3.Black pepper [some]
4.Sesame oil [5ml]
5.Garlic purees [25g]
6.Vegetable oil [50ml]
7.Prawns [400g]
8.Chicken stock [2 litres]
9.Cabbage [100g]
10.Flat rice noodles [450g]
11.Palm oil [20ml]
12.Spring onions [4]

How to Make Malaysian Char Ho Fun

1. Prepare all the ingredients in the Malaysian Char Ho Fun recipe. Wash and peel the prawns, slice chicken, cabbage and onions.
2. Rub salt, black pepper and sesame oil over chicken and leave for marinate 20 minutes. Wipe off the marinade and steam the chicken for 20 minutes.
3. Allow to cool and cut into about 1cm strips.
4. Pour vegetable oil over a pan and heat it using medium fire.
5. Stir fry the garlic puree until just starting to colour.
6. Add in prawns and followed by chicken stocks. Remove the prawn once it is cooked.
7. Bring the stock to boil and simmer it for 20 minutes.
8. Blanch the cabbage in boiling salted water and refresh with running water. Slice it.
9. Cut the rice noodles into strips and cook in boiling water with palm oil for 2 minutes.
10. Divide the prawns, cabbage, chickens and rice noodles into portions. Pour the stocks over each portion.
11. Garnish the soup with spring onions.
12. Serve this Malaysian Char Ho Fun hot. Enjoy it!