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How To make Gulai Merah(Red Short Ribs Of Beef)
4 Shallots, sliced
3 Garlic cloves, sliced
1 Piece of fresh ginger,
-sliced 4 Or 5 hot red chile peppers,
-seeded, sliced 2 ts Ground coriander
1/8 ts Ground turmeric
1 t Salt, or to taste
2 c Water
2 lb Lean short ribs of beef,
-cut into 3-inch pieces 2 tb Corn oil
2 Salam leaves
2 sl Laos
1 Stalk lemon grass
1 sl Lemon
Process shallots, garlic, ginger, chiles, coriander, turmeric, salt and 1/2 cup of water to a smooth sauce. Marinate beef for 1/2 hour. Heat the oil: add the beef and marinade, the salam, laos, lemon grass and lemon; stir-fry over moderate heat for 5 minutes. Add remaining water, cover and cook until beef is tender, about 1 hour. If the sauce evaporates too quickly, add another 1/2 cup water and continue to simmer. Serve warm. Serves six with rice and salad. San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993.
How To make Gulai Merah(Red Short Ribs Of Beef)'s Videos
Sayur Sop Iga Sapi [Indonesian Beef Ribs Soup with Veggies] - Jejak Food-Steps
Sop Sayur Iga Sapi
Iga Sapi pilihan menghasilkan kaldu penuh rasa, di tambah dengan sayuran segar, satu macam hidangan cukup memanjakan lidah yang paling rewel. Di hidangkan dengan sambal & jeruk nipis, dan juga kerupuk udang untuk tambahan kriuk kriuk nya...
Indonesian Beef Ribs Soup with Veggies
The broth made from quality short ribs, filled with assorted veggies like potatoes, cabbages, tomatoes, celery and carrots. Fused with Asian spices & flavoring... Served with a dash of hot sauce & some Lime, plus some deep fried Prawn Crackers for some crunchy excitement...
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#homecooking
Nasi Lemuni dan Sambal Nyiok [ Lemuni Rice & Coconut Sambal ]
Producer / Visual : Shahrin [ i.g @zzmelayu ]
Director / Visual : Iqmal Mustaffa [ i.g @iqmal666 ]
Chef / Host : Azah Johari [ i.g @chefazah ]
Animator : Leah [ i.g @leah_sams ]
All video content is registered & trademark under copyright of
Senduk Kayu [ 202003240763 ( 003161098-A ) ] . Any illegal reproduction, personal & commercial usage, without permission of this content will result in immediate legal action.
[English subtitles available]
Nasi Lemuni sangat terkenal di negeri sebelah Utara. Ia juga baik untuk ibu yang sedang berpantang. Orang Kedah juga sangat suka makan ulam- ulaman yang mentah. Pasai tu lah depa awet muda.
1. 4 cawan beras dibersih dan direndam selama 1 jam dan ditos
2. Segengam daun lemuni dekisar dengan secawan air.
3. Santan pekat dari sebijik kelapa( 1 cawan).
4. 4 cawan air kelapa
5. 1/ 2 inchi halia dan sebijik bawang merah.
6. Sebijik kelapa parut di kukus.
7. 3 bijik cili kering digoreng tanpa minyak
8. satu sudu asam jawa.
9.300g daging rib eye diperap dengan garam, 1/2 sudu kecil lada hitam, jus delima , cili dan minyak zaiton.
10. 1/2 sudu serbuk lada hitam
Cara cara
Nasi lemuni.
1.Panaskan periuk dan masukkan air kisaran lemuni, air kelapa dan santan. Biar mendidih diatas api sederhana. 2.Masukkan bawang dan halia diikuti nasi.Tudung dan kecilkan api bila kering.
3. Tutup api selepas 5 minit.
Sambai Nyiok
1.Tumbuk cili kering, lada hitam dan garam.
2.Tumbuk kelapa sehingga lumat.Masukkan air asam jawa dan garam secukupnya.
Daging bakaq.
1.Panaskan kuali besi.
2.Bakar daging 4 minit setiap belah.
3.Tutup api dan tutup daging untuk merehatkannya sebelum dihiris.
Tahdig & Shirazi Salad
Producer / Visual : Shahrin [ i.g @zzmelayu ]
Director / Visual : Iqmal Mustaffa [ i.g @iqmal666 ]
Chef / Host : Azah Johari [ i.g @chefazah ]
Animator : Leah [ i.g @leah_sams ]
All video content is registered & trademark under copyright of
Senduk Kayu [ 202003240763 ( 003161098-A ) ] . Any illegal reproduction, personal & commercial usage, without permission of this content will result in immediate legal action.
[English subtitles available]
Orang Parsi mempunyai sejarah dan tamadun yang sangat hebat. Beras dari Iran adalah terbaik didunia tetapi tidak dieksport kerana demand tempatan sangatlah tinggi. Orang Iran sama seperti Malaysia kerana mereka sangat suka makan nasi. Cara memasaknya sangat unik. Nasi yang sedang dimasak dibiarkan lama supaya terjadinya kerak. Tahdig ertinya kerak nasi .
Shirazi salad pula berasal dari Shiraz bahagian Selatan Iran.
Bahan-bahan Untuk Tahdig.
1.2 cawan Beras Basmati
2.2 sudu teh zaffron.
3.2sudu besar butter.
4. 1 sudu minyak masak.
5.1/2 cawan pistachio.
6.1/2 cawan zareshk.
7.1/2cawan biji delima.
8.1/2 cawan kelopak Ros kering .
Bahan-bahan untuk Shirazi salad.
1.2 biji timun
2.2 biji tomatoes
3.1/2 biji bawang besar
4.Jus dari 1/2 lemon.
5.2sudu besar daun Pudina kering.
6.garam secukup rasa.
BIKIN NAGIH !! MASAKAN ALA RESTO INI TERLALU ENAK, KAMU BAKAL MENGULANG RESEP INI SETELAH MENCOBANYA
BAHAN A :
1 Kg Iga sapi / Bagian sapi lainnya
2 Lembar daun salam
15 gr Jahe
BAHAN B :
3 Cabe hijau
3 Cabe merah
10 Cabe merah keriting (sesuai selera)
15 gr Jahe
1/2 Bonggol bawang bombay
3-4 Siung bawang putih
4-5;sdm Kecap manis
1-2 sdm Kecap asin
1 sdm Saus tomat
1 sdm Saus sambal (secukupnya)
1 Lembar daun salam
Garam & Lada bubuk secukupnya
Air Jeruk nipis/ jeruk lemon sekucupnya
Minyak goreng untuk menumis secukupnya
________________
INGREDIENTS A:
1 Kg Beef Ribs / Other beef parts
2 bay leaves
15 gr Ginger
INGREDIENTS B:
3 green chilies
3 red chilies
10 curly red chilies (to taste)
15 gr Ginger
1/2 of an onion
3-4 cloves of garlic
4-5; tbsp sweet soy sauce
1-2 tbsp soy sauce
1 tbsp tomato sauce
1 tbsp chili sauce (to taste)
1 sheet of bay leaf
Salt & Pepper powder to taste
Lime/lemon juice to taste
Cooking oil for frying to taste
Bihun Sup Utara & Sambal Merah [Northern Vermicelli Soup]
Producer / Visual : Shahrin [ i.g @zzmelayu ]
Director / Visual : Iqmal Mustaffa [ i.g @iqmal666 ]
Chef / Host : Azah Johari [ i.g @chefazah ]
Animator : Leah [ i.g @leah_sams ]
All video content is registered & trademark under copyright of
Senduk Kayu [ 202003240763 ( 003161098-A ) ] . Any illegal reproduction, personal & commercial usage, without permission of this content will result in immediate legal action.
[English subtitles available]
Bihun sup ni istimewa pasai bihun ni warna kuning sebab direndam dengan kunyit bukan dengan bahan pewarna.
Sup untuk bihun ini sangat sedap sebab kita guna tulang rusuk yang direbuih dengan rempah ratus tanpa bahan perasa sehingga daging dia cayaq didalam mulut. Sambainya pulak sangat ringkas kerana cabai yang dikisar, ditumeh dengan sikit minyak agak lama sehingga masak. Garam dan asam gelugok saja di masukkan.
Lagi special bihun ni bila kita nak makan kita letak hirisan daging ribeye yang sudah dibakaq sepenuhnya.
Bahan bahan
1. 1 kilo tulang rusuk direbus sehingga empuk dengan 1/2 inchi halia, 2 biji bawang besar, separuh dari 3 sekawan, 1 batang daun bawang dan satu batang daun sup.
2. 200 g daging rib eye dibakar Sepenuh Masak
3.1 cawan cili kisar
4.1 keping asam gelugor
5.1 cawan bawang goreng
6.1 sudu lada putih
7.2 sudu teh serbuk kunyit
8.1/ 2 cawan lobak masin
9. 2 liter air untuk merendam bihun.
10. 2 sudu besar minyak masak.
11. Garam secukup rasa.
Slow Cooker Whole Chicken {much better than buying a rotisserie chicken!}
SLOW COOKER WHOLE CHICKEN
--------------Click on SHOW MORE to see the FULL RECIPE--------------
We love making a whole chicken in the slow cooker instead of buying a rotisserie chicken. Use the leftovers for tacos or soup the next day.
RECIPE:
INGREDIENTS:
5 lb. small whole chicken (look for a chicken that is on the smaller size around 4-5 lbs.)
1/2 cup butter
1 lemon (optional)
4 carrots - peeled and halved
1 red onion - peeled and quartered
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
SLOW COOKER SIZE: 6-quart or larger
INSTRUCTIONS:
Add the carrots and onion to the bottom of the slow cooker.
Remove the chicken from its packaging. Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid from the inside of the chicken.
Add the chicken on top of the vegetables.
Pour over the melted butter over the chicken.
Cut the lemon in half and squeeze over the chicken.
Sprinkle over the seasonings evenly.
Place the lid on the slow cooker.
Cook on LOW for 7-8 hours. This can vary for each chicken you cook, for they can vary in size. You know the chicken is done cooking when the drumsticks start pulling away from the breasts and the juices run clear. If you are concerned if your chicken is done, use a thermometer. 165° Fahrenheit is the safe temperature for chicken.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475