SAMBAL GODOK

Pernah dengar tak sambal godok? Mungkin orang-orang belah selatan seperti Johor dan Singapura familiar dengan masakan ini kan. Sambal godok ni boleh dikatakan hampir sama saja dengan sambal goreng. Resepi pun saya cedok dari dapur Chef Google..🙈 nun di Google sana. Sebagai tambahan saya ada tambahkan sedikit hati dan hempedal ayam. Resepi ni sedap jadi rugi rasanya jika saya tak menyimpannya di dapur ini untuk rujukan masa akan datang. Jom layan resepi...

SAMBAL GODOK

BAHAN-BAHAN:

6 keping tempe, dipotong kiub

5 keping tauhu, dipotong kiub

300 gm udang bersaiz medium

3 biji cili merah, dihiris

3 biji cili hijau, dihiris

200 gm kacang panjang, dipotong anggaran 1"

[semua bahan atas digoreng terlebih dahulu berasingan]

2 biji bawang besar, dihiris

1 ikat suhun, direndam dan dikerat-kerat

300 gm santan

1/2 cawan bawang goreng

5 sudu besar gula

garam secukup rasa

minyak untuk menggoreng

BAHAN REMPAH UNTUK DIKISAR:

10 ulas bawang merah

5 ulas bawang putih

3 batang serai, dihiri

2 sudu besar lengkuas

1 sudu besar belacan

CARANYA:

Dengan menggunakan minyak lebihan menggoreng, masukkan hirisan bawang dan biarkan hingga layu.

Kemudian masukkan pula bahan kisar, tumis lagi hingga garing dan wangi.

Masukkan santan dan sedikit air. Biarkan hingga mendidih dan perasakan dengan garam dan gula.

Masukkan bahan-bahan yang telah digoreng, suhun dan bawang goreng. Kacau rata dan siap untuk dihidang.

CHICKEN RENDANG

RENDANG

Rendang is a spicy meat dish which originated from Indonesia, especially the ethnic group of Minangkabau, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.

Rendang is also served among the Malay community. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr). Although culinary experts often describe rendang as a curryrendang is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries. In 2011 an online poll of 35,000 people by CNN International chose rendang as the number one dish of their "World's 50 Most Delicious Foods (Readers' Pick)" list

CHICKEN RENDANG

INGREDIENTS

1 pound boneless and skinless chicken breasts or thighs, cut into cubes

1/3 cup cooking oil

1 cinnamon stick

3 cloves

3 star anise

3 cardamom pods

1 lemongrass, white part only, pounded and cut into strips

1 cup coconut milk

1 cup water

5  lime leaves, bruised

5 tablespoons toasted grated coconut (kerisik)

1 tablespoon sugar or to taste

Salt to taste

SPICE PASTE:

6 shallots

1-inch piece galangal

3 stalks lemongrass, white part only

4 cloves garlic

1-inch piece ginger, peeled

15 dried chilies (chili arbol), seeded

METHOD:

All all the ingredients of the Spice Paste in a food processor. Blend well.

Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.

Add the lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.

CRISPY CRABLETS RECIPE

CRAB

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, translit. Brachys. usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.

CRISPY CRABLETS RECIPE

 

INGREDIENTS

2 lbs. crablets, cleaned

4 tablespoons gin or sherry (optional)

1 cup cornstarch

½ tablespoon salt

2 teaspoons ground black pepper

3 cups cooking oil

INSTRUCTIONS

Place the crablets in a bowl then pour-in gin or sherry. Mix gently.

Sprinkle salt and ground black pepper then mix well.

Heat a frying pan or cooking pot and pour-in cooking oil.

Dredge the crablets in cornstarch then deep fry until the texture becomes crispy.

Remove from the pan and place in a plate lined with paper towel.

Once excess oil drips-off completely, arrange in a serving plate and serve with spicy vinegar dip.

CRAB CURRY RECIPE

CRAB

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, translit. Brachys. usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.

CRAB CURRY RECIPE

INGREDIENTS

3 pcs XL sized crabs ~ cleaned and halved

1 tsp turmeric powder

salt

Coarsely pounded

3 inches ginger

8 cloves garlic

1 tsp fenugreek seeds

1 large onion ~ sliced

1 sprig curry leaves

2 green chillies ~ sliced

3 tbsps fish curry powder *

1 tbsp chilli powder * make a paste with little water

1 tsp seedless tamarind paste

1 large tomato ~ sliced into 6

salt

sufficient water 

50ml coconut milk -  purely optional

cooking oil

HOW TO COOK

Heat up a wok with oil and saute fenugreek seeds. Add sliced onion, curry leaves and green chillies. Stir for 1 minute.

Add pounded ginger and garlic. Stir for 2 minutes and add in the marinated crab pieces.

Mix thoroughly and cover with lid.

Allow the crabs pieces to change color to slightly red and the juice from crab dries up a little. Keep stirring once a while to avoid burned bottom. I left them to cook for about 10 minutes.

Add the paste of curry & chilli powder. Mix evenly and add water, tamarind paste and salt.

Allow the gravy to boil for another 10-15 minutes.

Add tomatoes and coconut milk, boil again. Add salt if needed.

CHILI CRAB RECIPE

CRAB

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, translit. Brachys. usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.

CHILI CRAB RECIPE

 

INGREDIENTS

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

HOW TO COOK

Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.

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.

Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.

Heat up your wok and add cooking oil.

Stir fry the spice paste until fragant and spicy.

Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.

Add the green and juicy stuff from the shell and stir well.

Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.

Dish up, garnish with chopped scallions and serve hot.

DAGING LANDAK MASAK KICAP

LANDAK

Landak merupakan sejenis haiwan mamalia yang unik. Landak dikenali sebagai "porcupine" dalam bahasa Inggeris yang terdiri daripada gabungan dua perkataan Latin yang bererti babi berduri.

Keluarga landak terbahagi kepada dua iaitu Hystricidae dan Erethizontidae. Landak di Amerika adalah dari keluarga Erethizontidae sementara landak di tempat lain adalah dari keluarga Hystricidae.

Secara amnya, landak mempunyai bulu keras yang meliputi bahagian atas badan mereka. Duri landak ini merupakan salah satu alat pertahanan landak yang berkesan. Sekiranya landak diserang atau terasa terancam, landak akan cuba melarikan diri dengan pantas ke dalam sarang mereka yang biasanya terletak di bawah tanah.

Tetapi bukan semua spesies landak mempunyai bulu yang keras. Terdapat juga landak yang mempunyai bulu yang lembut seperti Trichys lipura di Borneo.

DAGING LANDAK MASAK KICAP

BAHAN-BAHAN

500 gram atau 1 ekor landak

1/2 cawan pati santan

3 batang serai dititik

2 batang kayu manis

3 kuntum bunga lawang

3 biji buah pelaga

5 kuntum bunga cengkih

gula secukup rasa

kicap masin secukupnya

sedikit kicap pekat

air asam jawa untuk mengisar

BAHAN KISAR

13 tangkai cili kering

5 biji bawang merah

2 biji bawang putih

1/2 sudu teh jintan kasar

1/2 sudu teh jintan halus

1 sudu teh tinggi ketumbar

1 inci halia dikisar

PROSES MASAK

Panaskan minyak. Tumiskan rempah 4 sekawan, bahan-bahan kisar dan serai yang dititik hingga pecah minyak.

Masukkan gula, kicap masin dan kicap pekat secukupnya. Masukkan daging landak dan kacau sebati. Tambahkan sedikit air supaya daging cepat empuk.

Bila daging mulai empuk dan mesra dengan bahan-bahan tumisannya tadi tambahkan santan pekat. Kacau lagi.

Biarkan di atas api hingga daging benar-benar empuk dan mesra serta kuah menjadi pekat.