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Sunday 24 November 2013

LAUK DAN NASI BARYANI UDANG / PRAWN BARYANI DISH AND RICE





Prawn Baryani

Ingredients

½ kg fresh prawn (medium size)
5 tablespoons baryani spice
3 tablespoons homemade blended chili paste
2 tablespoons homemade ginger-garlic paste
2 tablespoons onion paste
4 tablespoons homemade tomato sauce /tomato puree
4 tablespoons ghee
1 sprig of mint
Coriander leaves and spring onions
1 cup evaporated milk
2 teaspoons almond
1 small lemon
Salt
Sugar

Methods
  1. Washed and marinated prawn for at least 15 minutes with ghee, a range of ginger-garlic paste, onion, spices baryani, minced chili paste, squeezed lemon, mint leaves, almond powder, coriander leaves and spring onions in a saucepan.
  2. Once enough marinated time, heat the pot until oil comes out from the paste.
  3. Add evaporated milk and mix evenly.
  4. Season it with salt and sugar.
  5. Ready to eat. 
Prawn Baryani rice

Ingredients

4 cups basmati rice
5 tablespoons paste/gravy from prawn baryani
1 onion, cut round
Sauté 4 bunch of spices (cinnamon, star anise, cloves, cardamom)
½ tomatoes (optional)
1 stick of red chilies (optional)
½ can of evaporated milk
1 tablespoon egg-yellow coloring
Salt
Sugar
Mint leaves (optional)
Pandan leaves
Ghee
Water, same quantity with rice

Methods
  1. Soak the rice for about 30 minutes.
  2. Boil rice until expand, tossed it. (to maintained the length of rice)
  3. Heat a pan with ghee. Sauté baryani spices and four bunch of spices. Put the pandan leaves, mint leaves and onion.
  4. Squeeze tomato and broken chili and put into the pot. Put paste which has been prepared. Stir until fragrant.
  5. After evenly mix, pour water.
  6. After boiling, sprinkle salt and sugar to taste. Add the evaporated milk and stir well.
  7. Add pre-cooked rice and stir thoroughly.
  8. Cover the pot and wait until cook. Stir gently so that rice is not broken.
  9. Separate small portion and mix with egg-yellow food coloring.
Lauk Baryani Udang

Bahan-bahan

½ kg udang segar (sais sederhana)
5 sudu besar rempah baryani
3 sudu besar pes cili kisar buatan sendiri
2 sudu besar kisaran halia-bawang putih buatan sendiri
2 sudu besar pes bawang besar
4 sudu besar sos tomato / tomato puree buatan sendiri
4 sudu besar minyak sapi
1 tangkai daun pudina
Daun sup dan daun bawang
1 cawan susu cair
2 sudu teh serbuk badam
1 biji lemon
Garam
Gula

Langkah-langkah
  1. Daging dicuci dan diperap selama sekurang-kurangnya 15 minit dengan minyak sapi, kisaran halia-bawang putih, pes bawang besar, rempah baryani, pes cili kisar, perahan lemon, daun pudina, serbuk badam, daun sup dan daun bawang dalam periuk.
  2. Setelah perapan sekata panaskan periuk sehingga pecah minyak.
  3. Masukkan susu cair dan gaul sehingga sekata.
  4. Perisakan dengan garam dan gula setelah daging menjadi lembut.
  5. Siap untuk dihidang bersama nasi.
Nasi Baryani Udang

Bahan-bahan

4 cawan beras Basmathi
5 sudu pes/kuah baryani udang
1 ulas bawang besar dipotong bulat
Rempah tumis 4 serangkai (kayu manis, bunga lawang, cengkih, pelaga)
Minyak sapi
½ biji tomato (optional)
1 batang cili merah (optional)
½ tin susu cair
1 sudu besar pewarna kuning
Garam
Gula
Daun pudina (optional)
Daun pandan
Air sama kuantiti dengan beras

Langkah-langkah
  1. Rendam beras selama lebih kurang 30 minit.
  2. Rebus beras sehingga kembang, toskan. (untuk mengekalkan saiz beras yang panjang)
  3. Panaskan periuk beserta minyak sapi. Tumiskan rempah 4 serangkai. Masukkan daun pandan, daun pudina dan bawang besar.
  4. Ramas tomato serta patahkan cili merah dan masukkan kedalam periuk. Masukkan paste baryani yang telah disediakan. Kacau sehingga naik bau.
  5. Setelah campuran sekata masukkan air mengikut sukatan beras.
  6. Setelah mendidih masukan garam dan gula secukup rasa. Masukkan susu cair dan kacau.
  7. Masukkan nasi yang telah direbus dan ditoskan, kacau seketika,
  8. Tutup periuk dan tunggu sehingga kering dan masak. Kacau perlahan-lahan agar beras tidak patah.
  9. Asingkan sedikit dan digaul dengan pewarna kuning telur dan taburkan bersama nasi yang telah masak.

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