Ayam Goreng Bawang Putih

Ayam Goreng Bawang Putih

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

1 ekor ayam kampung- potong 12 (suka hati nak potong berapa)

10 siung bawang putih-haluskan/tumbuk

1 genggam / Bongol Bawang putih-cucu bersih dgn kulitnye, memarkan atau diketuk2 jgn sampai hancur

1 sdm lada putih (merica bubuk)

1 Kiub Pati Ayam

1sdm air lemon

garam

minyak yang banyak untuk menggoreng

cara:

campur ayam dengan semua bahan dan bumbu sampai rata, diamkan beberapa jam

goreng ayam & semua bumbu dalam minyak yg banyak dan panas dengan api kecil sampai ayam masak dan bewarna kecoklatan.

angkat dan sajikan dengan taburan bawang putihnye

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Ayam Goreng Berempah

Ayam Goreng Berempah

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal

Resepi: ovenkecil.blogspot.. nadz..

Bahan-bahan :

1/2 ekor ayam

2 sudu besar biji ketumbar

1 sudu teh jintan manis

1 sudu teh jintan putih

(bahan ni di tumbuk atau dimesin kering halus)

*6 biji bawang merah

*2 ulas bawang putih

*2 inci halia

*2 inci lengkuas

*2 inci kunyit hidup

*4 batang serai(ady lebih kan)

(bahan bertanda *ditumbuk atau diikisar kasar. Kalau halus tak sedap)

1-2 sudu besar serbuk kari daging

Sedikit serbuk cili atau cili kisar

Garam secukup rasa

Beberapa helai daun limau purut dan daun kari -diracik halus

Beberapa daun kari

Minyak untuk menggoreng

Cara penyediaan: 

1.  Basuh ayam dan potong kecil. Toskan.

2.  Masukkan ayam dan semua bahan kisar halus dan kasar beserta bahan-bahan yang lain ke dalam mangkuk besar. Gaul biar rata dan rempah ratus menyaluti ayam.

3.  Perap dulu dalam 1 jam sebelum digoreng. Perap lama sikit lagi best.

4.  Goreng dalam minyak penuh dengan api sederhana.

5. Angkat dan toskan. Angkat sekali rempah-rempah yang jatuh ke dasar kuali semasa menggoreng. Rempah ni yang best .Kalau tak angkat terus nanti rempah-rempah tu hangit dan pahit. Then teruskan menggoreng hingga habis.

6.  Bolehlah dihidangkan ketika panas-panas.

Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Kuzi Ayam

Kuzi Ayam

NOTE : All images are the property of Ady Greatsword Empire Kitchen Recipes and any reproduction is strictly prohibited. Let me make this clear: PLEASE DON"T STEAL MY PICTURES or IDEAS( Presentation), it's not cool aND it's illegal!a.

Bahan bahan

Ayam potong 12

Bahan perap ayam:

saffron

halia

bawang putih

garam 

Potong kiub dan goreng:

hempedal ayam

hati ayam (rebus dulu), kalau suka

2 biji bawang besar

Bahan goreng:

15 biji bawang merah (setelah goreng, ditumbuk halus)

1/2 cawan kismis

1/2 cawan badam potong memanjang

Bahan tumis:

6 bawang merah - blend

4 bawang putih - blend

4 sudu besar rempah kuzi

1 cawan minyak (campur minyak sapi)

1 tin susu cair

1 botol sos tomato 

Cara cara

Panaskan minyak.  goreng bawang merah hiris, tos.  goreng bawang besar hingga kuning, tos.  goreng badam hingga kuning, tos. goreng kismis, tos.  goreng hempedal ayam, tos.  Akhir sekali goreng ayam separuh masak. 

Dengan guna minyak yang sama, tumis bawang merah dan putih yang diblend hingga naik bau.  Masukkan rempah kuzi yang telah dicampur dg air.  Goreng hingga wangi.  Masukkan air, susu cair, sos tomato, kacau rata. 

Masukkan bahan goreng yang lain spt ayam, bawang goreng tumbuk, badam, kismis, hempedal, bawang besar goreng dsb.  masukkan gula dan garam.  Masak hingga agak pekat.

Sedap dimakan dg nasi atau roti jala.

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Ady Greatsword Empire Kitchen Recipes,,

Ady

greatsword_blader@hotmail.com

Ayam Penyet

Ayam Penyet 

Sumber : Amy@Senang-senang singgahlah

Untuk Ayam

1 ekor ayam – potong 4 bahagian

2 keping tauhu – potong tiga segi

1 paket tempe – potong nipis

1 ikat sayur kangkung – dicelur

Kobis potong empat segi jika suka

1 biji timun – dihiris nipis

Bahan - bahan untuk rebusan ayam

Bahan A

50 gm bawang merah*

30 gm bawang putih*

20 gm lengkuas*

10 gm kunyit hidup*

1 sudu teh garam

1 sudu besar gula

500 ml santan

Bahan bertanda* - dikisar 

Bahan B

150 gm tepung beras*

1 biji telur*

200 ml air rebusan ayam (bahan A)*

10 gm garam*

10 gm gula*

* Kesemua bahan digaul rata

Cara Penyediaan:-

1. Potong ayam kepada 4 bahagian dan cuci bersih.

2. Rebus ayam bersama bahan kisar, santan.

3. Kemudian masukkan garam, gula.

4. Masak sehingga pecah minyak dan kuah bertukar kepada warna kuning.

5. Angkat dan ketepikan.

6. Bancuh semua bahan tepung (bahan B).

7. Salut pada ayam yang direbus tadi, tempe dan tauhu.

8. Panaskan minyak dan goreng semua bahan bersalut tepung hingga kekuningan dan diangkat.

9. Hidangkan ayam penyet bersama kangkung,timun,tempe,tauhu bersalut dan sambal.

Paling best ** Lebihan tepung boleh dijadikan serdak/kremes(digoreng) untuk hidangan ayam penyet.

Untuk Sambal Sedikit minyak masak 20 batang Cili merah (lebihkan jika mahu lebih pedas) 10 biji Cili padi 10 biji Bawang kecil/merah, hiris 3 biji Bawang putih, hiris 5 biji Tomato, potong 4 5 cm Belacan 2 sudu Ikan Bilis 3 sudu gula merah/secukup rasa 

Cara Penyediaan Sambal :

1. Panaskan minyak. Goreng ikan bilis hingga garing/rangup. Angkat dan ketepikan.

2. Goreng belacan seketika, angkat dan ketepikan.

3. Masukkan bawang merah, bawang putih dan cili. Setelah layu, masukkan tomato. Gaul rata dan tutup api. Angkat dan ketepikan.

4. Sejukkan semua bahan yang telah digoreng pada suhu bilik.

5. Masukkan kesemuanya ke dalam pengisar atau lesung batu. Kisar atau tumbuk sehingga separa halus.

6. Masukkan semua bahan tumbuk ke dalam periuk dan panaskan.

7. Masukkan gula merah dan gaul rata.

8. Rasa sambal yang terhasil, tambah garam atau gula merah jika perlu mengikut citarasa.

Sambal boleh disediakan sehari sebelum hidangan sajian. Simpan sambal dalam peti sejuk. Panaskan sambal sebelum  disajikan. 

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                               
                                         

Spicy Red Chicken

Spicy Red Chicken /  Ayam Masak Merah

Marinate:

2 tablespoons chili powder

1 tablespoon ground turmeric

salt and pepper to taste

juice of 1/2 lemon

1 whole chicken (about 1.2kg), cut into 10-12 pieces

3 inches ginger, peeled and roughly chopped

1 large bulb garlic, peeled

1 cinnamon stick

2 star anise

2 large onions, sliced thinly

2 stalks lemongrass, crushed

2 large tomatoes, cubed

2 tablespoons chili powder

3 tablespoons chili sauce

1 cup fresh coconut milk,

3 tablespoons plain yogurt

juice of 1/2 lemon

zest of 1 lemon

1 stalk coriander leaves, roughly chopped

salt and pepper to taste

enough oil for deep frying chicken

Clean and drain chicken pieces well. Mix together with all the marinate ingredients and let stand for at least 1 hour. Meanwhile, blend the ginger and garlic into a paste and prepar the other ingredients.

In a large pot or wok, heat up oil well and deep fry marinated chicken till just golden brown. Remove oil from wok, safe about 2-3 tablespoons and return wok to medium high heat. Add in cinnamon stick and star anise, fry till fragrant. Add in onions, fry till softened and slightly browned. Add the blended ginger and garlic paste and the lemongrass. Fry for about 5 minutes.

Add tomatoes and cook until soft. Add the chili powder and chili sauce. Stir for about 5 minutes, and then add in coconut milk. Cook till mixture come to a boil, then add salt and pepper to taste. 

Reduce heat to medium low then add in yogurt and stir well. Add in the chicken and stir thoroughly to coat. Cook, stirring occasionally, till chicken is done and gravy reduced, about 6-8 minutes. Add lemon juice, lemon zest and coriander leaves. Mix well, check seasoning and garnish with more coriander leaves before serving.

Yours sincerely..

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                      

                                         

Pollo al Mattone - Chicken under a Brick

Pollo al Mattone

Ingredients

 4 cloves garlic, smashed and finely chopped

 1/2 teaspoon crushed red pepper flakes

 1 lemon, zested and juiced

 3 sprigs rosemary, leaves finely chopped

 1/2 teaspoon pimenton

 1 teaspoon toasted ground cumin

 Extra-virgin olive oil

 1 Cornish  hens, butterflied

 Kosher salt and freshly ground black pepper

  3/4 cup chicken stock

 Directions

 Special equipment: weights such as foil covered bricks or cast iron saute pan

 In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.

 * If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature.

 Preheat the oven to 400 degrees F.

 Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down.

Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place the whole shootin' match in the preheated oven for about 15 minutes.

 Remove the pans from the oven and remove the weights and the top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter.

Remove the excess fat from the saute pan and add the chicken stock

 Cook over high heat until the chicken stock has reduced by more than half. season with salt and reduce by half. Arrange chicken on serving plates or a platter. Spoon the juices over.
Tastes like chicken! 

Have A Nice Day

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                                                                                                  

Roasted Chicken with Oregano and Lemon

Roasted Chicken

with Oregano and Lemon

Ingredients:

1 small or medium Chicken, washed and cleaned

1 Lemon, half

Zest of 1 lemon, optional

1 tablespoon dried oregano

1/2 tablespoon salt

1 tablespoon soften Butter or Margarine (I used margarine)

Asparagus, optional

baby corn, optional

 How to do it:

Spread margarine in cavity of the chicken, under the skin and all over the chicken.

Repeat for oregano, lemon zest, if using, and salt.

Place the lemon in the cavity and seal with a toothpick.

Set aside and let it marinade for at least 30 minutes.

Preheat oven to 180C.

Place chicken in a oven proof dish.

Add potatoes around the chicken if you like.

Roast for 1 1/2 to 2 hours or till chicken is cooked and skin is golden brown and crispy.

Bast the chicken with the sauce from the dish frequently 

Once the chicken is cooked, remove the Chicken and cover it loosely with foil.

Drain the oil from the sauce. The remaining can be used as a dipping sauce for the chicken.

Return the potatoes to the oven and continue roasting till brown.

Place together with the Chicken and serve.

Note: 

I used Super Roast 1 on the Water Oven for this dish.

If you are using conventional oven, I suggest you place a oven proof bowl of water when you are roasting so your chicken will be less dry.

Make a 'tent' using foil over the chicken if your chicken brown to fast.

Yours sincerely

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                               

                          

Rustic Roast Chicken

Rustic

Roast Chicken

1 medium chicken

1 large lemon

1 packet Brussels sprout

1 packet Baby Carrots

1 sweet potato

1 corn

A few springs of thyme4tbsp olive oil

50g butter

150ml chicken stock

Sage

Rosemary

2 bay leaves

Salt and pepperStep 1: Preheat the oven

Set the temperature of the oven to 220ºC, 425ºF or gas mark 7.

Step 2: Stuff the chicken

Open the neck of the chicken and stuff with half a lemon and the sprigs of rosemary.

Step 3: Tie up the chicken

Secure the chicken by passing the string around the back of the bird, behind the wings. Then bring it up from underneath and around the ends of the drumsticks, binding them together firmly. From there, wrap the string once under the body and bring it back up to tie on top over the tips of the drumsticks.

Step 4: Season the chicken

Rub the chicken with a little olive oil and season all over with salt and pepper.

Step5: Chop the vegetables

Roughly chop the vegetables into chunks and put them into a bowl.Step6: Brown the chicken

Place the frying pan over a high heat and add the rest of the olive oil.

When hot, add the chicken, brown it on all sides and remove.

Step 7: Brown the vegetables

Put the vegetables into the same frying pan and season with salt and pepper.

Stirring occasionally, continue frying until they are lightly browned.

Step8: Add ingredients to roasting dish

Place the chunky vegetables into the roasting dish, add the remaining herbs and butter and place the chicken on top.Step 9: Put roasting dish in oven

Place the roasting dish on the middle shelf of the oven and cook for 30 minutes.

Step 10: Baste the chicken

After half an hour, open the oven and spoon the juices from the dish over the chicken, this will improve the flavour and colour of the bird. Then cook for a further 30 minutes.

Step 11: Add the stock

Pour the chicken stock into the roasting dish and cook for a final 20 to 30 minutes.

Step 12: Test the chicken

Insert a knife into the thick part of the leg. If the meat is white, it is ready to remove from the oven.

Step 13: Serve

Cut the string off before carving and serve while baking hot with roast potatoes and the gravy.

*Best regards*

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Nasi Pilau Pakistan / Gulai Ayam Pakistan

Nasi Pilau Pakistan

Resepi: My Resipi umi e

Sumber : Salbiah Bulat (FB)Bahan-bahan ( 6-8 orang )

4 cawan beras basmati

3 cawan air

1 cawan susu cair

1 biji bawang besar dihiris

1 sudu besar serbuk jintan manis1 sudu besar serbuk ketumbar

1 sudu besar minyak sapi

1 cawan sayur campuran

garam dan perasa secukupnyaCara-cara

Cuci beras dan toskan

Panaskan periuk dan cairkan minyak sapi

Goreng bawang yang dihiris hingga naik bawa dan layu

Masukkan serbuk jintan dan ketumbar

Masukkan beras dan kacau rata

Masukkan susu serta air dan masak nasi hingga nasi agak kering baru masukkan sayuran campur.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Gulai Ayam Pakistan

Resepi: My Resipi umi e

Sumber : Salbiah Bulat (FB)

Bahan-bahan ( 6-8 orang )

6-8 ketul ayam (biasanya Paki guna kambing TAPI umi_e tukar pada ayam sebab tak makan kambing)

1 tin plum tomato (bukan tomato puri)

1 labu besar bawang (dihiris)

5 biji cili hijau (tambah ikut suka pedas)

50gm daun ketumbar

1 sudu makan serbuk jintan manis

1 sudu makan serbuk ketumbar

minyak untuk menumis

garam dan perasa secukupnyaCara-cara

Bersihkan ayam terlebih dahulu

Blend cili hijau bersama daun korianda/ketumbar

Panaskan minyak dan tumiskan bawang besar hiris hingga naik bau dan layu

Masukkan bahan yang di blend tadi, kacau dan masukkan serbuk jintan dan serbuk ketumbar. Kemudian masukkan plum tomato bersama jus nya sekali.

Lepas tu baru masukkan ayam, garam dan perasa secukupnya...

Masak sampai ayam empuk dengan api perlahan dan kuahnya agak pekat

p/s: Resepi ini tak gunakan air atau santan...