NASI
LEMAK
INGREDIENTS FOR RICE
·
3
cups of rice
·
1
cup coconut milk
·
3
cups of water (approximately -Reply water just follow the type of rice you use,
can be added if necessary)
·
3
slices ginger
·
1
pandan leaves
·
3
shallots (in slices), a pinch of salt
ROPES
- · Combine all ingredients in rice cooker and cook as usual.
· 6 tbsp chilli paste
· 3 shallots
· Minced 2 cloves garlic
· Minced 2 large onions
· 1 onion and minced 1 large onion, sliced
· A little of of anchovies (part of the punch, partly in cooking)
· Little tamarind juice
· A little shrimp paste if desired
· A little salt, sugar and flavorings
HOW TO MAKE SAMBAL
- · Saute the minced chili, onion, onion, garlic, anchovies and shrimp paste until oil breaks.
- · Add tamarind juice, sliced onion and some water that is not too thick sauce.
- · When it is boiling add the dam adjust the taste of anchovies that have been fried.
YONG TAU FU SAUCE
• 10 dried chilies
• Palm sugar or brown sugar
• Fried sesame
• Sugar (to sweetened)
• 1 kilogram
• 3 cm³ shrimp paste
• 300 ml water
• 1 tablespoon oil
• 1 1/2 tablespoons cornstarch mixed with 50 ml water and a little seasoning
ROPES
• Put oil in a pan. Fry the dried chilies until completely dry.
• Once dry, blend dried chilies with a little water.
• Heat the water with sugar. Blend chillies and shrimp paste .
• When boiling, add cornstarch mixture to thicken the gravy.
• Add salt, seasoning and sugar (if it's too hot).
• Put the sesame fried and ready to be served with chikuwa, crabs and others.
Can refer to http://jintanmanis.com/sayur/612-kuahyongtaufudantips
CHAPATI
INGREDIENTS:• 2 cups flour atta flour.
• 2 tablespoons cooking oil (to soften)
• 1 cup of hot water (slightly warm) water count, 50 percent of the flour if 5oml 100gm water. Water to make a dough.
• pinch of salt to taste. Dissolve the salt in hot water capacity.
ROPES
• Put the flour in a
container hooks and form pools in the middle. Pour hot water slowly.
Knead the mixture for 3-4 minutes until the dough is soft. Soft dough can form a soft chapati later.
• Pour cooking oil and
knead the dough again to get the smooth surface on the dough. The surface of the dough
should be smooth. From the dough, make 12-15 balls out of it. Make sure the balls are perfectly round, it can be formed by rolling using both palms. If the
ball is too soft and sticks at your hands while forming a ball, knead the dough again and add a little flour. Leave dough balls for 20-30
minutes in a closed container with a damp cloth (the dreaded ball surface will
be dry and hard).
• Take this chapati
ball slightly flatten it with your palms and add more flour (Indian Muslim
pilgrims usually use rice flour). Flatten the ball by using rolling pin.
• Heat the frying pan or
non-stick pan. Do not let the pan too hot and the keep the fire low. Leave it on the pans to cook slowly. Do not press too hard because it will burn faster. Bubbles with form on the surface of the chapati if the beneath part is almost cooked. Flip it to cook the other side.
• Before cooking the next chapati, clean the excess flour that has been burnt so it does not stick
non-cooked chapati. Chapati is completely cooked just in 2-3 minutes.
Can refer to https://balannambiar.wordpress.com/2012/01/03/resepi-cara-membuat-capati-lembut/
#Azmirborhan #unimap #ikom
#Azmirborhan #unimap #ikom
0 comments:
Post a Comment