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Monday, 14 May 2018

TULANG RUSUK KAMBING PANGGANG ELC / ELC GRILLED LAMB RIBS



ELC Grilled Lamb Ribs
 

Ingredients
2 pieces of lamb ribs

For marinating

1 tablespoon coarse powder of black pepper
2 tablespoons chillies flakes
1 teaspoon of brown sugar
3 tbsp turmeric powder
1 tablespoon of salt

For stew and sauce
 

2 cloves onion
3 cloves of garlic
1 tablespoon garlic-ginger paste
2 tablespoons of multipurpose paste
5 tablespoons of blended chili paste
2 tablespoons sweet creamy soy sauce
1 tablespoon tomato sauce
1 teaspoon of honey
Salt
Brown sugar
3 cups water
1 teaspoon of white sesame seeds
Olive oil for sauté

Methods

  1. The ribs are cleaned and marinated with marinated ingredients and left for a moment.
  2. Heat the pan and stir fry onion and garlic until it fragrance.
  3. Add ginger-garlic paste, multi-purpose paste and chilli paste. Stir until quite crisp.
  4. Add water, honey, soya sauce, salt and sugar. Let it heat for a while.
  5. Put the lamb ribs that have been marinated into the pan containing the above ingredients.
  6. Heated until the liquid becomes thick. When the ribs in the pan, turned it to get an even cooking.
  7. Remove the ribs and put them in a preheated oven at 170 ° C. Grill it for 20 to 45 minutes or until the color turns darkish brown.
  8. Rubbed the ribs with remaining sauce.
  9. Serve the ribs with the remaining sauces and sprinkled sesame seeds.
Tulang Rusuk Kambing Panggang ELC

Bahan-bahan

2 potongan tulang rusuk kambing

Untuk perapan

1 sudu besar serbuk kasar lada hitam
2 sudu kepingan cili kering
1 sudu teh gula perang
3 sudu serbuk kunyit
1 sudu besar garam

Untuk rebusan dan sos
2 ulas bawang besar
3 ulas bawang putih
1 sudu besar pes halia bawang putih
2 sudu besar pes pelbagai guna
5 sudu besar pes kisaran cili
2 sudu besar kicap lemak manis
1 sudu besar sos tomato
1 sudu kecil madu
Garam
Gula perang
3 cawan air
1 sudu teh bijan putih disangai
Minyak zaiton untuk menumis

Langkah-langkah

  1. Tulang rusuk dibersih dan diperap dengan bahan perapan dan dibiarkan seketika.
  2. Panaskan kuali dan tumis bawang besar dan bawang putih sehingga naik bau.
  3. Masukkan pes halia-bawang putih, pes pelbagai guna dan pes kisaran cili. Tumis sehingga agak garing.
  4. Masukkan air dan perisakan dengan madu, kicap, garam dan gula. Biarkan seketika.
  5. Masukkan tulang rusuk kambing yang telah diperap ke dalam kuali yang mengandungi campuran bahan di atas.
  6. Dipanaskan sehingga cecair menjadi pekat. Semasa tulang rusuk dalam kuali perlu diterbalikkan untuk mendapat masak yang sekata.
  7. Keluarkan tulang rusuk dan dimasukkan ke dalam ketuhar yang dipanaskan terlebih dahalu pada suhu 170 ° C. Bakar selama 20 hingga 45 minit atau sehingga berubah warna menjadi gelap.
  8. Semasa membakar boleh disapu sos ke atas tulang untuk mendapat rasa yang sekata.
  9. Hidangkan tulang rusuk dan disiram dengan baki kuah pekat dan ditabur bijan.

Friday, 6 April 2018

KOLEKSI PES-PES/SOS BUATAN SENDIRI / HOMEMADE PASTE/SAUCE COLLECTIONS

Garlic and Ginger Paste
Ingredients

6 cloves garlics
2 cm ginger

Methods

  1. Clean garlic and gingers.
  2. Finely blend both ingredients.

Pes Bawang Putih dan Halia
Bahan-bahan

6 ulas bawang putih
2 cm halia

Langkah-langkah

  1. Bawang putih dan halia dikopek dan dibersihkan. 
  2. Kisar kedua-dua bahan sehingga lumat.


Blended Chili

Ingredients

500 grams dried chili
4 onions
5 clove garlic
½ teaspoon black pepper
3 candle nut
4 cm shrimp paste

Methods

  1.  Soaked finely cut dried chili to soften it.
  2. Cut onions and garlic
  3. Finely blend all ingredients.
Cili Kisar

Bahan-bahan

500 gram cili kering
4 bawang besar
5 ulas bawang putih
½ sudu teh lada hitam
3 biji buah keras
4 cm belacan

Langkah-langkah

  1. Cili kering dipotong kecil dan direndam supaya lembut.
  2. Potong bawang besar dan bawang putih.
  3. Kisar semua bahan sehingga lumat.



Multi Usage Blended Paste
Ingredients

75 grams anchovies soaked to soften it
50 grams dried shrimp soaked to soften it
2 sticks lemongrass - cut small
3 cm ginger - cut small
1 cm galangal – cut small
2 cm fresh turmeric – cut small
4-5 bird's eye chili
¼ turmeric leaves
1-2 kaffir leaves
3 onions
4 clove garlic

Methods 

  1. All ingredients finely blend.
  2. Ready to use in vegetable, creamy sauce and others.
Pes Kisaran Serbaguna
Bahan-bahan

75 gram ikan bilis direndam supaya lembut
50 gram udang kering direndam supaya lembut
2 batang serai dipotong kecil
3 cm halia dipotong kecil
1 cm lengkuas dipotong kecil
2 cm kunyit segar dipotong kecil
4 - 5 cili padi
¼ daun kunyit
1-2 daun limau3 bawang besar
4 ulas bawang putih

Langkah-langkah

  1. Semua bahan dikisar sehingga lumat.
  2. Siap untuk diguna sebagai rencah sayur, masak lemak dan lain-lain.
 


Homemade Tomyam Paste

Ingredients

100-200 grams of dried chilies (20-40 sticks) - rinsed and drained
1 clove onion
15 cloves garlic
25 shallots
1/2 inch shrimp paste
1 stalk lemon grass
1 cm galangal
1 cm ginger
1 kaffir lime leaf
3 tablespoons brown sugar
3 tablespoons fish sauce
50 gram anchovies
50 gram dried shrimp
Cooking oil
Tamarind juice
Water

Methods

  1. Fry chili in oil. After become crisp set aside and let it cool.
  2. Blend fried dried chili with shrimp paste, anchovies, dried shrimp, onion, garlic, shallots, lemongrass, kaffir lime leaf, galangal and ginger.
  3. Put the remaining frying oil, fish sauce and brown sugar, continue to blend until smooth and fine.
  4. Add a little water and tamarind juice to facilitate blending.
  5. After all ingredients blended, heat it to make a thick paste.
  6. Cool and put the paste into storage containers.
  7. Keep it in the refrigerator for long-lasting as the paste is made without preservatives.
  8. To cook tomyam add kaffir lime leaves, lemon grass, lime juice / lime, meat, squid, shrimp and any other ingredient desired.  
Pes Tomyam Buatan Sendiri
Bahan-bahan

100 – 200 gram cili kering (20 – 40 batang) – dicuci dan toskan
1 ulas bawang besar
15 ulas bawang putih
25 ulas bawang merah
1/2 inci belacan
1 batang serai
1 cm lengkuas
1 cm halia
1 helai daun limau purut
3 sudu besar gula melaka
3 sudu besar sos ikan
50 gram ikan bilis
50 gram udang kering
Minyak masak
Jus asam jawa
Air

Langkah-langkah

  1. Cili kering digoreng dengan minyak. Setelah garing ketepikan dan sejukkan.
  2. Setelah itu kisar cili kering bersama belacan, ikan bilis, udang kering, bawang besar, bawang putih, bawang merah, serai, daun limau purut, lengkuas dan halia.
  3. Masukkan gula melaka, sos ikan dan baki minyak gorengan, teruskan mengisar sehingga halus.
  4. Tambahkan sedikit air dan jus asam jawa untuk memudahkan mengisar.
  5. Setelah semuanya sebati, panaskan pes sehingga menjadi pekat.
  6. Sejukkan dan masukkan dalam bekas simpanan.
  7. Simpan dalam peti sejuk untuk tahan lama sebab pes dibuat tanpa bahan pengawet.
  8. Untuk membuat tomyam tambahkan daun limau purut, serai, air limau nipis/purut, daging, sotong, udang dan apa saja bahan lain yang diingini.
 
Homemade Pasta Sauce

Ingredients
2 kg fresh tomatoes sliced ​​*
3-inch carrots cut into small pieces *
1 onion, cut *
4 to 6 cloves of garlic cut *
4 -5 sprigs basil leaf*
5 stems red chili *
2 tablespoons brown sugar / palm sugar
Juice from ½ lemon
1 teaspoon dates vinegar
1 teaspoon mixed herbs
1 bay leaf
Pinch of black pepper
Salt
 

Methods
  1. Put all marked * ingredients in a pot for about 30 minutes on low heat.
  2. After all materials turn to soft, heat in high heat for at least 15 minutes.
  3. Put off heat and blend until all becomes smooth.
  4. Heat tomato extracts and put bay leaves, brown sugar, black pepper, mixed herbs and salt until it thickens.
  5. Cool the sauce at room temperature.
  6. Add lemon juice and dates vinegar once it cool. Stir until well blended.
  7. Fill it in the bottle for storage.
  8. Suitable for spaghetti bolognese or lasagna.
Sos Pasta Buatan Sendiri
Bahan-bahan

2 kilogram tomato segar dibelah *
3 inci lobak merah dipotong kecil *
1 ulas bawang besar dipotong *
4 - 6 ulas bawang putih dipotong *
4 – 5 tangkai daun selasih*
5 batang cili merah segar *
2 sudu besar gula merah / gula melaka
½ biji lemon ambil jus
1 sudu teh cuka kurma
1 sudu teh herba campuran
1 helai daun bay
Sedikit lada hitam
Garam

Langkah-langkah

  1. Masukkan semua bahan bertanda * dalam periuk selama lebih kurang 30 minit pada api kecil.
  2. Setelah semua bahan telah lembik/hancur panaskan pada api besar selama 15 minit.
  3. Semua bahan tadi dikisar sehingga halus.
  4. Masukkan daun bay, gula merah, garam, lada hitam, herba campuran dan garam, panaskan pati tomato sehingga menjadi pekat.
  5. Sejukkan sos yang telah masak pada suhu bilik.
  6. Masukkan jus lemon dan cuka kurma. Kacau sehingga sebati.
  7. Isikan dalam botol untuk simpanan.
  8. Sesuai sebagai sos untuk spaghetti bolognese atau lasagna
 
  
Penang Char Kuey Teow Sauce
Penang Char Kuey Teow recipe

Ingredients
5 cups shrimp broth (boiled shrimp for broth)
5 tablespoons granulated sugar
5 tablespoons creamy-sweet soy sauce (depending on brand preference and concentration)
1 tablespoon fish sauce
1 tablespoon dates vinegar (optional)
½ tbsp salty soy sauce
1 tablespoon cornstarch (if necessary to thicken the sauce)

Methods

  1. Shrimp broth is heated and added sugar. Stir until the sugar blended.
  2. Add fat soy sauce, fish sauce, dates vinegar and soy sauce.
  3. Stir until boiling. If the sauce is quite thin, stir in the cornstarch mixed with sauce. Pour the mixture and stir until well blended.
  4. Cool the sauce and keep it for frying later with blended chili, garlic and other ingredients. 
Sos Penang Char Kuey Teow
Resipi Penang Char Kuey Teow

Bahan-bahan

5 cawan air rebusan udang (udang direbus seketika untuk dapatkan air rebusan)
5 sudu besar gula pasir
5 sudu besar kicap lemak manis (jenama bergantung kepada kesukaan dan kepekatan)
1 sudu besar kicap ikan
1 sudu besar cuka kurma (optional)
½ sudu besar kicap masin
1 sudu besar tepung jagung (jika perlu untuk memekatkan sos)

Langkah-langkah

  1. Air rebusan udang dipanaskan dan dimasukkan gula pasir. Kacau sehingga gula sebati.
  2. Masukkan kicap lemak manis, kicap ikan, cuka kurma dan kicap masin.
  3. Kacau sehingga mendidih. Jika sos agak cair, kacaukan tepung jagung bercampur sos secara berasingan. Curahkan campuran dan kacau sehingga sebati.
  4. Sejukkan sos dan simpan untuk menggoreng kemudian dengan cili kisar, bawang putih dan bahan-bahan lain. 
 


Thursday, 8 March 2018

AYAM MENTEGA BERKRIM DENGAN TELOR MASIN / CREAMY BUTTER CHICKEN WITH SALTED EGG


Creamy Butter Chicken with Salted Egg

Ingredients


2 slices of chicken breast cut into cubes
2 eggs break and stirred
1 large onion
4 cloves garlic
2 stalk curry leaves
5 - 10 bird’s eye chili minced
250 ml fresh milk / condensed milk
2 tablespoons butter
Oil for sautéing
1 teaspoon of curry powder
1 teaspoon of corn flour
2 salted eggs crushed and minced
1 teaspoon of black pepper powder
Salt
Sugar


For batter, all ingredients are mixed


3 teaspoons of wheat flour
2 teaspoons of rice flour
1 teaspoon of corn flour
1 teaspoon of salt
1 teaspoon of black pepper powder


Methods

  1. Chicken are cut into cubes and dipped in stirred eggs, and mixed in prepared batter.
  2. Fry chicken until golden yellow. Put aside.
  3. Heat butter with a small amount of frying oil.
  4. Sauté curry leaves, onions, garlic and bird’s eye chilli, stir fry until fragrance.
  5. Add milk and mix well until almost boiling.
  6. Add in curry powder, black pepper powder, sugar and salt, mix thoroughly.
  7. Mix cornstarch and water and stir well.
  8. Insert salted eggs that have been minced.
  9. Add the cornstarch mixture in a saucepan and mix it in so it does not create lump.
  10. Prepare the fried chicken in the dish and put the sauce over the chicken to keep it crispy.
Ayam Mentega Berkrim dengan Telor Masin

Bahan-bahan


2 keping dada ayam dipotong dadu
2 biji telor dipecah dan dikacau
1 bawang besar dimayang
4 ulas bawang putih dimayang
2 tangkai daun kari
5 - 10 biji cili padi dimayang
250 ml susu segar/susu cair
2 sudu mentega
Minyak untuk mengoreng
1 sudu serbuk kari
1 sudu teh tepung jagung
2 biji telor masin direbus dan dihancurkan
1 sudu teh serbuk lada hitam
Garam
Gula


Untuk tepung gorengan, semua bahan digaul rata


3 sudu teh tepung gandum
2 sudu teh tepung beras
1 sudu teh tepung jagung
1 sudu teh garam
1 sudu teh serbuk lada hitam


Langkah-langKah

  1. Isi ayam dipotong dadu dan dicelup dalam pecahan telur, dan digaul dalam campuran tepung.
  2. Goreng ayam sehingga kuning keemasan. Ketepikan.
  3. Panaskan mentega dengan sedikit baki minyak menggoreng.
  4. Masukkan daun kari, bawang besar, bawang putih dan cili padi, tumis sehingga naik bau.
  5. Masukkan susu dan kacau sehingga hampir mendidih.
  6. Masukkan serbuk kari, serbuk lada hitam, gula dan garam, kacau sehingga sebati.
  7. Campurkan tepung jagung dan air dan kacau sebati.
  8. Masukan telur masin yang telah dihancurkan.
  9. Masukkan campuran tepung jagung dalam kuah dan kacau supaya tidak berketul.
  10. Sediakan ayam yang telah digoreng di dalam pinggan dan sendukkan sos ke atas ayam untuk kekalkan kerangupan.

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