Sunday 5 February 2012

AYAM MENTEGA RANGUP






AYAM MENTEGA RANGUP
By : Diana

2 keping dada ayam ~ dihiris
2 tangkai daun kari ~ dihiris halus
4 biji cili padi ~ di cincang
60 gm mentega ~ boleh tambah jika ingin kuah lebih menyaluti ayam
1/2 biji bawang besar ~ dicincang
Tepung jagung secukupnya
Minyak untuk mengoreng terendam
Sedikit gula 


Bahan Perap
1/2 sudu teh perencah pati ayam Tumix
2 sudu teh gula
1 biji telur
1 sudu besar tepung jagung
1/2 sudu teh serbuk lada hitam
1/2 sudu teh serbuk lada putih
Garam secukup rasa

Gaul ayam bersama bahan perap dan perap ayam sebentar selama 20 minit
Saluti ayam tadi dengan tepung jagung
Kemudian goreng terendam
Setelah ayam masak kuning keemasan anagkat toskan minyak dan ketepikan

Dalam kuali cairkan mentega
masukkan bawang, daun kari dan cili padi
Tumis sehingga naik bau
Kemudian masukkan ayam dan gula
Gaul sebati
Angkat dan sedia dihidangkan



Terima kasih ye Diana atas resepinya.. Terima kasih daun keladi.. nanti jap lagi nak selongkar lagi dapur Diana cari resepi yang sedap-sedap!
Resepi di bawah ni pula telah ditranslatekan oleh Love2Cook, terima kasih love sebab translate kan mudah utk kawan2 yang kurang faham Bahasa Melayu untuk mencuba!
Kepada semua selamat mencuba.. cuba jangan tak cuba..

 

CRISPY BUTTER CHICKEN 
Translate by : Love2Cook
Includes my additions. Please double the ingredients if using whole chicken 
 

Ingredients 
2 chicken breast steaks ~ sliced ( I used whole chicken, cut into smaller pieces
2 stalks curry leaves ~ sliced    
4 nos bird's eye chillies ~ chopped
1 no green chilli ~ sliced ( my addition )   
60 gm butter ( add more as desired )   
1/2 large onion ~ chopped
2 tbsp chilli sauce ( my addition )  
A little sugar ( I used honey )
Sufficient cornflour ~ to coat the chicken before frying
Oil for frying



For marinating ~ mix together
1/2 tsp chicken stock  
2 tsp sugar   
1 egg   
1 tbsp corn flour   
1/2 tsp black pepper powder   
1/2 tsp white pepper powder   
Salt to taste

Method  

Marinade chicken with ingredients (B) for 20 minutes. 
Coat chicken pieces with prepared cornflour and deep fry in oil until cooked. Set aside.
In another sauce pan, melt butter. Stir fry onions, curry leaves and all chillies until fragrant. 
Add chilli sauce and sugar (honey), mix and add fried chicken pieces.
Stir evenly. Add more chilli sauce and honey if needed. Serve 


CRAB CHILLY RECIPE


Chili Crab
Chili Crab pictures (1 of 4)
(This chili crab recipe is from my archive but I have just made it today and updated with new photos, shot with Canon T1i. The new Canon 5D Mark II is reserved for mycookbook.)
My mother was a fantastic cook. Coming from a small fishing village in the state of Kedah, she made killer dishes with seafood, especially chili crab. With this post, I give my utmost tribute and applause to my late mother for her cooking skills and this very special family recipe.
Growing up, I would always look forward to visiting my mother’s hometown; as a matter of fact, I would ask my parents to take me there. My intentions were not completely pure, I must confess; other than being able to play on the beach and dig siput (a type of clams), my bigger motivation was that she would bring back the freshest, meatiest, and juiciest catch of green mud crabs from my uncle who was a fisherman. I was always brimming with excitement at the thought of devouring this dish…(get chili crab recipe after the jump)
Eating home-cooked chili crab was a celebration in my family—the preparation (imagine “capturing” those feisty crabs that “escaped” the nets and roamed freely in the kitchen!), the cooking, and of course, the eating. It was sheer fun; lots of fun.
While this dish is traditionally prepared with green mud crab in Malaysia, I used a 2-lb Dungeness crab. If you can’t find green mud crab or Dungeness crab in your area, you can always use another crab—stone crab or blue crab. If you are in New York City, call yourself lucky as you can just hop straight to Fatty Crab in the meat packing district and order this dish. Chef Zak Pelaccio’s serves a Malaysian-style chili crab at his restaurant.
Feast your eyes now with my pictures, but I hope you get a chance to try this chili crab recipe. Please take note that this chili crab recipe is not Singaporean-style chili crab which is made with a tomato-based sauce; this is adapted from my family’s chili crab recipe.

printChili Crab Recipe
Ingredients:
1 Dungeness Crab (about 2 lb size)
1 sprig of coriander (chopped for garnishing only)
1 tablespoon of sugar
2 tablespoons of tamarind juice
Salt to taste
2 tablespoons of cooking oil
1/4 cup of water
Spice Paste:
8 dried red chilies (soaked in hot water and deseeded)
1 tablespoon of taucheo (soy bean paste/sauce)
3 cloves of garlic
1 inch of fresh ginger
Tamarind Juice:
5 seeds of tamarind
Water
Method:
  1. Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
  2. Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.
  3. Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.
  4. Heat up your wok and add cooking oil.
  5. Stir fry the spice paste until fragant and spicy.
  6. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
  7. Add the green and juicy stuff from the shell and stir well.
  8. Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
  9. Dish up, garnish with chopped scallions and serve hot.
Cook’s Notes:
  1. If you are not sure how to clean the crab, you should get the Dungeness crab in Asian stores. They usually provide the cleaning and chopping services.
  2. Use a mortar (or other similar kitchen tools) to crack the shells of the crab before cooking.
  3. You can also use this recipe for cooking crab claws. If you do, make sure you crack the claws before cooking so the spices infuse the meat.

CRAB CHILLY RECIPE


Chili Crab
Chili Crab pictures (1 of 4)
(This chili crab recipe is from my archive but I have just made it today and updated with new photos, shot with Canon T1i. The new Canon 5D Mark II is reserved for mycookbook.)
My mother was a fantastic cook. Coming from a small fishing village in the state of Kedah, she made killer dishes with seafood, especially chili crab. With this post, I give my utmost tribute and applause to my late mother for her cooking skills and this very special family recipe.
Growing up, I would always look forward to visiting my mother’s hometown; as a matter of fact, I would ask my parents to take me there. My intentions were not completely pure, I must confess; other than being able to play on the beach and dig siput (a type of clams), my bigger motivation was that she would bring back the freshest, meatiest, and juiciest catch of green mud crabs from my uncle who was a fisherman. I was always brimming with excitement at the thought of devouring this dish…(get chili crab recipe after the jump)
Eating home-cooked chili crab was a celebration in my family—the preparation (imagine “capturing” those feisty crabs that “escaped” the nets and roamed freely in the kitchen!), the cooking, and of course, the eating. It was sheer fun; lots of fun.
While this dish is traditionally prepared with green mud crab in Malaysia, I used a 2-lb Dungeness crab. If you can’t find green mud crab or Dungeness crab in your area, you can always use another crab—stone crab or blue crab. If you are in New York City, call yourself lucky as you can just hop straight to Fatty Crab in the meat packing district and order this dish. Chef Zak Pelaccio’s serves a Malaysian-style chili crab at his restaurant.
Feast your eyes now with my pictures, but I hope you get a chance to try this chili crab recipe. Please take note that this chili crab recipe is not Singaporean-style chili crab which is made with a tomato-based sauce; this is adapted from my family’s chili crab recipe.

printChili Crab Recipe
Ingredients:
1 Dungeness Crab (about 2 lb size)
1 sprig of coriander (chopped for garnishing only)
1 tablespoon of sugar
2 tablespoons of tamarind juice
Salt to taste
2 tablespoons of cooking oil
1/4 cup of water
Spice Paste:
8 dried red chilies (soaked in hot water and deseeded)
1 tablespoon of taucheo (soy bean paste/sauce)
3 cloves of garlic
1 inch of fresh ginger
Tamarind Juice:
5 seeds of tamarind
Water
Method:
  1. Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.
  2. Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finely blended or pounded.
  3. Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.
  4. Heat up your wok and add cooking oil.
  5. Stir fry the spice paste until fragant and spicy.
  6. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.
  7. Add the green and juicy stuff from the shell and stir well.
  8. Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.
  9. Dish up, garnish with chopped scallions and serve hot.
Cook’s Notes:
  1. If you are not sure how to clean the crab, you should get the Dungeness crab in Asian stores. They usually provide the cleaning and chopping services.
  2. Use a mortar (or other similar kitchen tools) to crack the shells of the crab before cooking.
  3. You can also use this recipe for cooking crab claws. If you do, make sure you crack the claws before cooking so the spices infuse the meat.

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