Pandan chicken thai recipe

Pandan Thai Chicken Recipe that is very tasty and also very fragrant aroma is the result of fresh ingredients and pandan leaves. This recipe is believed to have originated in Thailand and is usually served with a Thai chilli sauce that can be found here.

Chickens are cut into small pieces and mixed with granules and other ingredients. The longer you marinate the chicken, the better it tastes as the soaking ingredient permeates well into the contents of the chicken.


Ingredients:

• 1/2 chicken, cut into cubes 1.5 inches per 1 tablespoon coriander powder
• 1 tablespoon sweet cumin powder 
• 1 / 2-1 tbsp chilli powder (can be replaced with 1 tablespoon case) 
• 2 tbsp oyster sauce
•  2 tbsp soy sauce Can be replaced with 1 tablespoon of concentrated soy sauce) 
• a small amount of pandanus large size to taste enough for a toothpick. 
• Fine mashed ingredients: 
• 4-5 onion red onion 
• garlic 2 inches 
• ginger 1 turmeric lettuce

Preparation method:

• Clean chicken for a while.
•  Boil chicken with fine mashed ingredients and other ingredients (except pandan leaves and toothpicks). 
• Chop chicken for a minimum 1/2 hour.
• Chopped chicken with a piece of pandan leaf like ketupat wrapping. 
• No need to be too close and there is little space. 
• Shoot with a toothpick or skewered blade to avoid open leaves. 
• Take in hot oil until cooked. 
• Pick up and serve with Thai chilli sauce and hot rice.

Tips

Liquid soya sauce has a salty taste, so you should be careful if you put salt in order not to salty.If there is no turmeric life, it can be replaced with turmeric powder. The ingredients are just approximate and you can quite to excess or reduce some of the ingredients

NASI GORENG ALA VIETNAM PEDAS

BAHAN-BAHAN

hidangan nasi putih

1 buah lobak merah

1 baby khailan 

sosej ayam secukupnya

4 ulas bawang merah

2 ulas bawang 6

1/2 bawang besar

daun bawang

Lada ikut selera anda. kalau nak pedas letak banyak.

4 biji cili padi

2 biji cili merah

gula secukupnya

garam secukupnya

Kicap secukupnya

Sos sambal

CARA MASAK

Haluskan bawang merah, bawang putih, garam dan gula. Iris tipis bawang, daun bawang, lobak merah, baby kol, kubis, dan sosej

Tumis bumbu yang dihaluskan hingga wangi, tambah sedikit garam dan gula.

Masukkan sayur-sayuran sampai setengah matang. Lalu masukkan nasi putih.

campurkan hingga merata. Tambah garam, gula, penyedap, lada. Cek rasa. Tambah kicap dan sos mengikut selera.

Terakhir, tambah sosej dan daun bawang. Ratakan.

Ampap. Traditional food in sabah

AMPAP TRADISIONAL FOOD IN SABAH, MALAYSIA

Choose fish @ Sardin but other fish can actually. If I prefer to use a Pristipomoides filamentosus fish / kerisi or a Ponyfish fish. Tuna are also suitable for cooking.

Material Ingredients

· Fish that you like to eat for 3-4 people

· Turmeric (size of thumb 3 seeds or turmeric shell in 1 inch

· Enough chilli chillies. If you want spicy spots a bit.

· 2 inch ginger

· 4 shallots of small size

· 6 garlic

· 4 lemongrass sticks.

· Tamarind / tamarind water

· Tomato fruit cut into 4 parts

· Turmeric leaves to rejuvenate cooking

· Salt to taste

· If you want ajinomoto, you can

The type of fish you can cook

How to cook

· clean and drain the fish.

· All the ingredients (except turmeric leaf tomatoes and preserving acids / tamaric acid) are crushed until crushed.

· Mix fish and ingredients that have been blown / diblander and mix with acidic water.

· Place only a little water. Boil and cook until cooked.

I like a little sauce so that it absorbs into the fish. Good luck and see you again in my blog ..

IKAN MASAK AMPAP

BAHAN BAHAN

·        Ikan yanga nda suka untuk 3-4 orang makan

·        kunyit (saiz ibu jari 3 biji atau setop kunyit dalam 1 inci

·        cili padi secukupnya. Kalau mau pedas letak bayak sikit.

·        2 inci halia

·        4 biji bawang merah saiz kecik

·        6 biji bawang putih

·        4 batang serai dititik.

·        asam keping/ air asam jawa

·        Buah Tomato potong 4 bahagian

·        Daun Kunyit untuk menyedapkan lagi masakan

·        garam secukup rasa

·        Kalau nak letak ajinomoto pun boleh

jenis jenis ikan boleh di masak ampap

Ikan sardin  atau dikenali juga sebagai basung dalam Bahasa di Sabah. Guna basung bulat yang turut dikenal sebagai basung tamau

  Ikan Tongkol atau turut dikenali sebagai ikan bakulan di Sabah

 Ikan Bolos atau turut dikenali sebagai ikan benus di Sabah

Cara memasak :

·        Siang, bersihkan dan toskan ikan tadi

·        Semua bahan bahan tadi (kecuali tomato daun kunyit dan asam keeping/ asam jawa ) di tumbuk hingga sebati lumat.

·        campur ikan dan bahan bahan yang telah dtumbuk/diblander dan gaulkan bersama air asam.

·        Letakkan sedikit sahaja air. Rebus dan tggu hingga masak.

Saya suka kuah sedikit supaya rasa menyerap ke dalam isi ikan. Selamat mencuba dan jumpa lagi dalam blog saya..

Ambuyat sabah tradition food

Ambuyat is a kind of dish that comes from the stem portion of the sago tree. Ambuyat is a local food of the Federal Territory of Labuan and the states of Malaysia such as Sarawak and Sabah where the food is sometimes known as linut. Ambuyat also favorite food in Brunei Darul Salam.

Bruneiese food, Bisaya and Kadayan. Muyuyat is a must-eat meal during wedding feasts and a day of celebration for the villagers of Bisaya

The appearance and shape of this food is as original as the flour but when it is cooked, it will look white and the texture is like glue

Ambuyat is eaten with a bamboo fork called candas, by rolling the starch around the garland and then dipping it into the saucepan. Can also use ordinary cutlery. The use of this chandas allows for a strong ambuyat to twist and twist on the wood.

 Ambuyat is eaten together as a lunch to replace rice. Ambuyat is usually eaten with baked fish, boiled fish, fish dishes and other side dishes. It's best to eat with sambal belacan.

How To Get Sago Flour:

The sago tree will be cut down and taken to the sago processing cottage and usually the men responsible for peeling the sago stem. After sago stalk is ready to be peeled, the process of fission is done to remove the sago content found in the middle of the sago stem.

Then, the contents of the white sago are cut small and smooth. Prepared sago will be filtered and immersed for three days in a bucket containing water. After a day or two, the soaked sago content will be compounded. This compound is called sago and will be cooked into a mixture.

AMBUYAT MAKANAN TRADISI SABAH DAN SARAWAK MALAYSIA

Ambuyat merupakan sejenis hidangan yang berasal dari bahagian batang dalam pokok sagu. Ambuyat ialah sejenis makanan tempatan Wilayah Persekutuan Labuan  dan negeri-negeri Malaysia seperti Sarawak dan Sabah di mana makanan ini kadangkala dikenali sebagai linut. Ambuyat juga antara makanan kegemaran di Negara Brunei Darul Salam.

Makanan suku kaum Brunei, Bisaya dan Kadayan. Ambuyat menjadi hidangan wajib ketika kenduri perkahwinan dan hari keramaian bagi penduduk yang berbangsa Bisaya

Rupa dan bentuk makanan ini pada asalnya seperti tepung tapi apabila ia dimasak,ia akan kelihatan berwarna putih cair dan teksturnya seperti gam

Ambuyat dimakan dengan garpu buluh yang dipanggil candas, dengan menggolekkan kanji sekitar mata garfu dan kemudian mencelupkannya ke dalam sos. Boleh juga guna sudu garpu biasa. Penggunaan chandas ini bagi membolehkan ambuyat yang kental boleh dipusing dan terbelit pada kayu tersebut.

Ambuyat dimakan bersama-sama sebagai hidangan makan tengahari bagi menggantikan nasi. Ambuyat biasanya dimakan bersama lauk ikan bakar, ikan rebus, ulam-ulaman dan lauk lauk lain yang berkuah. Paling sesuai makan dengan sambal belacan.

Cara mendapatkan Tepung Sagu:

Pokok sagu akan ditebang dan dibawa ke pondok pemprosesan sagu dan kebiasaannya  kaum lelaki bertanggungjawab untuk mengupas kulit batang sagu tersebut. Setelah batang sagu siap dikupas, proses pembelahan dilakukan bagi mengeluarkan isi sagu yang terdapat di bahagian tengah batang sagu.

Kemudian, isi sagu yang berwarna putih dipotong kecil dan halus. Sagu yang siap dipotong akan ditapis dan direndam untuk tempoh tiga hari di dalam baldi yang berisi  air. Selepas tempoh satu atau dua hari, isi sagu yang direndam akan menjadi sebatian.  Sebatian ini adalah yang dinamakan sagu dan akan dimasak menjadi ambuyat.