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Friday, 21 June 2019

BUKHARA LAMB SHANK




Bukhara Lamb Shank

Ingredients

2 kg lamb shank
3 onion minced
7 cloves garlic (whole)
1 green chilli minced
4 tablespoons bukhara spices
5 tablespoons yogurt
5 tablespoons evaporated milk
3 tablespoons tomato puree
Bay leaves
Salt
Palm sugar
Ghee
Oil for sauté
Coriander leaves
Spring onion
Parsley

Garnishing ingredients

Coriander leaves
Parsley
Spring onion
Fried shallots
Fried garlic

Methods

  1. Heat the pressure cooker.
  2. Sauté garlic until golden brown, add onion, green chilli, stir fry until fragrance.
  3. Put lamb shanks and mixed it until the outside is dry.
  4. Add in bukhara spices, coriander leaves, parsley, spring onion, bay leaves and mix well.
  5. Pour water to level all the lamb shanks covered.
  6. Add in yoghurt, evaporated milk, tomato puree, salt and palm sugar.
  7. Close the pressure cooker cover and leave on fire until cooked.
  8. Once cooked release the pressure, open pressure cooker cover sprinkle the garnishing ingredients.
  9. Ready to serve.
Lamb Shank Bukhara

Bahan-bahan

2 kg lamb shank
1 biji bawang besar dimayang
7 ulas bawang putih (whole)
1 batang cili hijau dimayang
4 sudu besar rempah bukhara
5 sudu besar yogurt
5 sudu besar susu cair
3 sudu besar tomato puree
Daun salam
Garam
Gula kabung/ gula melaka
Minyak sapi
Minyak untuk menumis
Daun ketumbar
Daun bawang
Daun sup

Bahan hiasan

Daun ketumbar
Daun sup
Daun bawang
Bawang goreng
Bawang putih goreng

Langkah-langkah

  1. Panaskan periuk tekanan.
  2. Tumis bawang putih sehingga kekuningan, masukkan bawang besar, cili hijau, tumis sehingga naik bau.
  3. Masukkan lamb shank dan gaul seketika sehingga bahagian luar agak kering.
  4. Masukkan rempah bukhara, daun ketumbar, daun sup, daun bawang, daun salam dan digaul rata.
  5. Masukkan air sehingga lamb shank tenggelam.
  6. Masukkan, yogurt, susu cair, tomato puree, garam dan gula kabung.
  7. Tutup penutup periuk tekanan dan dibiarkan di atas api sehingga masak.
  8. Selepas masak taburkan bahan hiasan.
  9. Siap untuk dihidang.

PECEL AYAM / CHICKEN PECEL




Chicken Pecel

Ingredients

1 chicken cut into 16 pieces
1 onion, minced
Salt
Sugar
Sand ginger leaves

Blended ingredients

Sand ginger
2 onions
5 cloves garlic
10-15 pcs of bird’s eye chilli
Pinch of belacan
Coconut paste (2 boxes of 200ml milk)

Marinating ingredients

2 tablespoon multi-purpose paste
1 tsp garlic ginger paste
3 tablespoons turmeric powder
Salt
 

Methods
  1. Chickens are marinated for 15 minutes or more.
  2. Fry the chicken until crisp.
  3. Smash the chicken and set aside.
  4. Blended ingredients are poured into a saucepan, put minced onion.
  5. Let it boil, put salt and sugar to taste.
  6. Add fried chicken and mix well.
  7. Ready to serve and garnished with minced sand ginger leaves.
Pecel Ayam

Bahan-bahan

1 ekor ayam dipotong 16
1 bawang besar dimayang
Garam
Gula
Daun cekor

Bahan dikisar

Cekor
2 bawang besar
5 ulas bawang putih
10-15 batang cili padi
Secubit belacan
Santan (2 kotak santan 200ml)

Bahan perapan ayam

2 sudu pes pelbagai guna
1 sudu pes halia bawang putih
3 sudu serbuk kunyit
Garam

Langkah-langkah

  1. Ayam diperap dengan bahan perapan selama 15 minit atau lebih.
  2. Goreng ayam sehingga agak garing.
  3. Ketuk ayam dan ketepikan.
  4. Bahan yang dikisar dimasukkan ke dalam periuk, masukkan bawang besar yang dimayang.
  5. Biarkan menggelegak, perisakan dengan garam dan gula.
  6. Masukkan ayam yang telah digoreng dan digaul rata.
  7. Siap untuk dihidang dengan hiasan daun cekor yang dimayang.

Thursday, 30 May 2019

UDANG GALAH MASAK MINANG

Udang Galah Masak Minang

Ingredients


1 kg of giant prawns/lobster
1 onion minced 
2 cloves garlic minced
1 teaspoon of plum sauce
100 ml thick coconut milk
Water
Salt
Sugar
Cooking oil 


Blended ingredients
 

2 onions
3 cloves of garlic
5 red chillies
3 - 5 bird’s eye chillies
1 inch ginger
½ inch galangal
½ inch turmeric
½ teaspoon of black pepper
5 candle nuts
50 grams dried shrimp
50 grams of anchovies
2 inches of turmeric leaf
1 piece of lemon leaves 



Methods

  1. The prawns are cleaned and stained. Put aside
  2. Sauté onion and garlic until fragrant.
  3. Stir fry the ingredients until it is slightly crisp. Pour some water.
  4. Put the prawns and let it cook.
  5. Add coconut milk and some water.
  6. Sprinkle with plum sauce, salt and sugar.
  7. Stir to boil.
  8. Ready to be served. 
Udang Galah Masak Minang  
Bahan-bahan 
 
1 kg udang galah
1 bawang besar dimayang
2 ulas bawang putih dimayang
1 sudu teh sos plum
100 ml santan pekat
Air
Garam
Gula
Minyak masak


Bahan dikisar

2 bawang besar
3 ulas bawang putih
5 biji cili merah
3 - 5 biji cili padi
1 inci halia
½ inci lengkuas ½ inci kunyit ½ sudu kecil biji lada hitam
5 biji buah keras
50 gram udang kering
50 gram ikan bilis
2 inci daun kunyit
1 helai daun limau purut


Langkah-langkah

  1. Udang galah dibersih dan ditos. Ketepikan.
  2. Tumis bawang besar dan bawang putih sehingga naik bau.
  3. Tumis bahan dikisar sehingga agak garing. Masukkan sedikit air.
  4. Masukkan udang galah dan dibiarkan masak.
  5. Masukkan santan dan sedikit air.
  6. Perisakan dengan sos plum, garam dan gula.
  7. Dikacau sehingga mendidih.
  8. Siap untuk dihidang.

Wednesday, 24 April 2019

SUP TULANG KAMBING BEREMPAH / SPICY MUTTON'S BONE SOUP


Spicy Mutton's Bone Soup  

Ingredients  

3 kg mutton bone
5 onions minced
2 garlics minced
1 inch ginger is minced
6 tablespoons spice soup powder
1 tablespoon korma powder
1 sachet of four sautéed spices
Coriander leaves
Parsley leaves
Onion leaves
1 tub of natural yogurt (420 grams depending on brand)
1 box of coconut milk (200 ml)
Fried onions
Celery stems
Salt
Sugar
Plum Sauce 
 


Methods
  1. Bones cleaned and cooked together with onions, garlic, ginger, coriander leaves and celery stems, cooked using pressure cookers to soft meat. (If without pressure cooker has to boil the bones in the ordinary pot for over 2 hours)
  2. Sauté garlic, onion and sautéed spices until fragrant.
  3. Enter the spice soup powder and korma powder and cook until oil is separated.
  4. Pour the ingredients into the pressure cooker when ready to open. Stir the mixture until well mixed and heated on fire.
  5. Add yogurt, coconut milk, salt, sugar and plum sauce. Stir well and leave to boil.
  6. Ready to serve and sprinkle with fried onions, soup leaves and onions.
Sup Tulang Kambing Berempah
 

Bahan-bahan  

3 kg tulang kambing
5 biji bawang besar dimayang
2 buku bawang putih dimayang
1 inci halia dimayang
6 sudu besar rempah sup
1 sudu besar rempah korma
1 bungkus rempah tumis 4 sekawan
Daun ketumbar
Daun sup
Daun bawang
1 tub kecil yogurt asli (420 gram bergantung kepada jenama)
1 kotak santan (200 ml)
Bawang goreng
Batang seleri
Garam
Gula
Sos plum
 

Langkah-langkah
  1. Tulang dibersih dan dimasak Bersama bawang besar, bawang putih, halia, daun ketumbar dan batang seleri, dimasak menggunakan periuk tekanan sehingga daging lembut. (Jika tiada peruk tekanan kena direbus tulang dalam periuk biasa selama lebih 2 jam)
  2. Tumis bawang putih, bawang besar dan rempah tumis 4 sekawan sehingga berbau wangi.
  3. Masukkan rempah sup dan rempah korma dan dimasak hingga naik minyak.
  4. Masukkan bahan tumisan ke dalam periuk tekanan setelah sedia untuk dibuka. Kacau bahan tumisan sehingga sebati dan dipanaskan di atas api.
  5. Masukkan yogurt, santan, garam, gula dan sos plum. Kacau sebati dan dibiarkan mendidih.
  6. Siap untuk dihidang dan ditabur dengan bawang goreng, daun sup dan daun bawang.

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