Udang Petai Belado

Udang  Petai Belado

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.

10 ekor udang besar (dibersihkandan digoreng di dalam minyak panas hingga setengah masak)

30gm petai (dibelah dua dan celur dalam minyak dan angkat)

sambal belado..

100gm cili merah*

20gram cili padi- nak pedas blh tambah*

80gm bawang merah*

20gm bawang putih*

*yang bertanda ni dikisar

2 batang serai -diketuk

5 gm daun limau perut

10ml jus perahan limau kasturi

garam dan gula mengikut cita rasa..

cara..

1. panas kan minyak  didalam kuali dan tumis bahan kisar serta daun limau dan serai

2.harus sentiasa menggaul hingga bahan garing dan pecah minyak

3.Masukkan jus limau serta garam dan gula, kemudian gaul rata.

~~~~~ Happy Monday~~~~

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

               
                  

Spaghetti with Crayfish and spicy tomato sauce

Spaghetti  with  Crayfish and spicy tomato sauce

Crayfish -Split Crayfish in half

1 can crushed tomatoes

 olive oil

 2 garlic cloves, peeled and sliced

 1 onion, peeled and thinly sliced

 salt

 freshly ground black pepper

 a scant pinch of crushed red pepper flakes

 a generous handful of Italian flat-leaf parsley, chopped

rosemary- fresh and finely chopped

 thin spaghetti

Gently warm about six tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add onion along with a generous pinch of salt, and cook until onion becomes a pale gold, stirring occasionally. It’s difficult to give a time estimation as all stoves are different. Add the garlic and cook until garlic takes on a little color. It’ll be a very slight change as the cloves go from pale white to a pale gold. You’ll know it’s at the right stage when the garlic begins to give off a pleasant aroma. At this point, add the crushed tomatoes, the red pepper flakes and a generous pinch of salt. Stir once or twice, then reduce heat to medium-low, partially cover and let simmer.

Meanwhile, prepare spaghetti according to package directions. Plan for 1/4 lb. of spaghetti per serving. Cook spaghetti, then drain.

When pasta is done, add Crayfish to the tomato sauce. Warm Crayfish through, about 1-2 minutes. Stir in a generous handful of chopped Italian flat-leaf parsley and rosemary. Taste for salt and pepper. Top each serving of spaghetti with sauce, then serve immediately. 

Tomato sauce can be made up to a day in advance. If you elect to go this route, cook the Crayfish prior to reheating the sauce. Prepare Crayfish  as instructed above. Warm tomato sauce until it’s re-heated thoroughly, then proceed as normal.

Happy Holiday..

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

Tiger Prawns with Spicy Fermented Bean Sauce :Har Lok (虾烙)

Har Lok (虾烙): Tiger Prawns with Spicy Fermented Bean Sauce 

·         1 kilogram jumbo tiger prawns (about 8 prawns)

·         10 shallots, roughly chopped

·         4 cloves garlic, minced

·         4 tablespoons fermented soybeans (tauchu, whole bean or paste)*

·         1 tablespoon sugar

·         4 tablespoons chili sauce (ady put 10 tablespoons) 

·         3 tablespoons tomato sauce

·         3 tablespoons oyster sauce

·         a handful of fresh coriander including stems, chopped, reserve some leaves for garnish

·         peanut oil for frying

·         1 teaspoon cornstarch mixed with 2 teaspoons water

·         a small pinch of salt 

Clean the prawns by removing the beards and legs. Snip off the sharp end of the tails and segment the prawns into four parts - head, two segments from the body and one from the tail. Using a pair of tweezers, remove any visible digestive tracks (or as I call them - poo shoots, heh). If using medium-sized prawns, keep them whole, butterfly and devein as usual. Chop the fermented soybeans or bean paste with the sugar and set aside in a bowl. Mix the chili, tomato and oyster sauce in another bowl.

Heat up oil in a large wok. On high flame, fry the shallots and garlic till fragrant. Add in the tauchu and sugar mix. Fry for a couple of minutes and add the sauce mixture. Combine well for another 3 minutes. Add a little water to the sauce mixture and fold in the prawns. Toss evenly with the sauce for 2 minutes. Cover for 1 minute. Remove lid and toss for another 2 minutes or till prawns are just cooked.

Thicken the sauce according to your liking with the cornstarch mixture. Season to taste by adding a little salt sparingly just to flavor as the tauchu is already salty. Remove to a serving platter and garnish with some picked coriander leaves and serve warm with your choice of rice, bun or bread.

I hope you smile today :)

Ady Greatsword Empire Kitchen Recipes,, 

greatsword_blader@hotmail.com

Udang Tiga Rasa

RESEPI BY : CHEF SABRI

NAMA RESEPI : UDANG TIGA RASA

600 gram Udang Harimau (Dibersihkan)

2 biji Bawang Besar (Dipotong dadu)

1 biji Lada Benggala Merah (Dipotong dadu)

1 biji Lada Benggala Hijau (Dipotong dadu)

1 biji Lada Benggala Kuning (Dipotong dadu)4 ulas Bawang Putih (Dicincang)

2 cm Halia (Dihiris)

1 camca besar Cili Boh

1 camca besar Pes Tomyam

3 camca besar Sos Tiram

2 camca besar Sos Ikan Thai 

2 helai Daun Limau Purut (Dimayang)

1 helai Daun Kunyit (Dimayang)

4 camca besar Sos Tomato

6 sudu besar Sos Cili

125ml Air

Garam dan Gula secukup rasa
2 biji limau -ambil airnye

Cara – cara membuatnya :-

1. Panaskan minyak,masukkan bawang putih,halia, kacau sehingga naik bau.

2. Masukkan cili boh, pes tomyam, sos tiram dan sedikit air. Kacau rata

3. Masukkan bawang besar, udang, daun limau, daun kunyit dan kacau hingga udang

bertukar warna merah.

4. Masukkan sos ikan, lada benggala, dan masak lagi sehingga lada sedikit lembut.

5. Akhir sekali masukkan air limau, garam dan gula secukup rasa.

6. Hiaskan dengan daun ketumbar dan hidangkan.

Udang Kicap Pedas Madu Karipulai@Daun Kari

Udang Kicap Pedas Madu Karipulai@Daun Kari

Sumber :Teratak Mutiara Kasih blh tgk kat

sini

BAHAN BAHAN

1kg udang kertas size sederhana

1 biji bawang besar di hiris2 nipis

3 tangkai daun kari

2 biji buah tomato dibelah 4 setiap satunya10 ulas bawang merah dikisar

6 ulas bawang putih dikisar

1 inci halia dikisar

2 batang serai ketuk (linapg tambah)2 sudu besar cili kering kisar (linapg gn cili giling)

1 sudu besar sos tiram

2 sudu besar madu

1 sudu besar kicap pekat (linapg gn kicap Mahsuri)1 sudu besar kicap manis (linapg gn kipas udang)

1 sudu besar gula (xboh)

1 biji cili merah/ijo - potong serong (linapg tmbh)

Garam secukup rasa

Sedikit serbuk kunyitCARA MEMBUATNYA

Lumurkan udang dengan serbuk kunyit dan sedikit garam sehingga rata dan gorengkan sekejap. Angkat & toskan

Dengan sedikit lebihan minyak tadi, tumiskan bawang besar,serai & daun kari sehingga agak layu, baru dimasukkan pula bahan2 kisar seperti bawang merah, bawang putih, halia & cili giling dan kacau2kan sehingga agak garing & naik aromanya

Masukkan sos tiram dan madu, kicap pekat, kicap manis kacau2kan lag.

Apabila kuah sudah pekat, masukkan udang yg telah digoreng tadi dan kacau2kan biar sebati dengan kuahnya

Terakhir baru masukkan buah tomato/cili merah dan kacau2kan lagi

Apabila sudah nampak sebati bolehlah ditutup api & sedia untuk dihidangkan.

Crayfish Spagetti

Crayfish Spagetti

2 crayfish/rock lobster (or more)

Loads of Garlic

2 Tins Tomatos

1Tins Tomato Puree

Salt /Pepper

1 t sugar 

Olive oil

Onion

Parsley

Mild Chili

Parmesan Cheese (Optional)

Spaghetti

Method

Split Crayfish in half remove the tube from the tail and set Crayfish heads aside.

Large frying pan sauté garlic in olive oil and seal the crayfish tail flesh side down for only a minute then set aside 

Add more garlic to the pan and the onion and sauté in Olive oil

Add the tomatoes and  bring to the boil then add the tomato puree

Season with salt and pepper add the sugar

Once boiling lower the heat add the crayfish heads flesh side down and simmer for an hour with a lid on .(if not sauce will evaporate ) 

                           Boil Spaghetti to al dente and at the same time remove the Crayfish heads from the sauce and discard - add back the seared Crayfish tails - continue to simmer while spaghetti is cooking.

Add spaghetti to the sauce and cook vigorously for a couple more minutes.

Toss in Italian Parsley and cover with parmesan (Which is a sin in Italian cooking but a blessing in Maori cuisine).
Happy weekend

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                                       

Sambal Udang Berkerisik

Ady Greatsword Empire Kitchen Recipes

Sambal Udang Berkerisik

Adaptasi dari: Laman Internet

Sumber: Nuridah Salleh

http://fiqah99.blogspot.com/search/label/Udang

Bahan – Bahan

 500 gm udang galah, dibuang kulit _  tak buang kulit

 30 tangkai cili kering  

 10 ulas bawang merah 

 1 camca besar jintan putih } di kisar -  gunakan yang serbuk 

 1 inci halia 

 ½ biji kelapa dijadikan kerisik

 1 cawan santan pekat 

 1 labu bawang besar (dimayang)

 Air asam jawa secukupnya

 Garam dan gula secukup rasa

 Sedikit serbuk ketumbar

 Minyak untuk menggoreng 

Hiasan :

 Daun sup dan daun bawang, dihiris - (Ady & kak Nur tak letak)

Cara membuatnya

 1. Goreng cili kering dengan sedikit minyak dan angkat. Kisarkan bersama-sama bawang merah, jintan dan halia.

 2.  Panaskan minyak dan tumiskan bahan tadi hingga garing, kemudian masukkan serbuk ketumbar.

 3.  Masukkan udang, santan, air asam jawa, kerisik, serta bawang besar yang di mayang tadi. Angkat bila udang telah kelihatan kemerah-merahan.

 4.  Masukkan garam dan gula secukup rasa.

 5.  Hiaskan dengan daun bawang dan daun sup.****************

Yours sincerely

Ady Greatsword Empire Kitchen Recipes,,

Ady
greatsword_blader@hotmail.com

                 

Tahu Masak Taucu

Tahu Masak Taucu

Bahan-bahan :

4 keping tahu yang besar, dipotong dadu selebar 1 inci

4 keping tempe - dipotong selebar 1 inci

12 ekor udang, dikupas kulitnya

10 batang lada hijau atau lada merah, dipotong 3

5 biji bawang besar, dihiris bulat

2 ulas bawang putih, dihiris

2 batang serai, dititik

1 botol taucu, dicuci, toskan dan ramas kasi hancur sedikit

10 biji telur puyuh -(direbus)

2 cawan air

2 inci belacan

asam jawa, sebesar setengah telur ayam

garam secukup rasa

gula secukup rasa

serbuk perasa jika suka

minyak untuk menumis

LET’S DO IT :

Panaskan minyak dalam kuali. Tahu dan tempe yang telah dipotong dadu selebar 1 inci, digoreng. Jangan goreng terlalu garing cukup sekadar ia kekuningan sedikit. Angkat dan ketepikan.

Asam jawa, belacan dan 2 cawan air dicampurkan dan diramas sehingga rata. Ketepikan.

Minyak yang telah digunakan untuk menggoreng tahu tadi boleh kita gunakan untuk menumis. Masukkan serai yang telah dititik bersama bawang putih, bawang besar dan lada hijau. Tumis sehingga bahan-bahan naik baunya.

Masukkan taucu yang telah diramas dan juga udang. Gaul rata dan masukkan juga bancuhan air asam dan juga belacan yang telah disediakan tadi. Masak selama 5 minit pada api sederhana supaya rempahnya bangkit.

Kemudian masukkan garam (jangan terlalu banyak) sebab taucu pun dah ada rasa masin, serbuk perasa, gula dan juga telur puyuh ,tempe dan tahu yang telah digoreng. Gaul rata dan biarkan ia mereneh supaya kuahnya menyerap dalam tahu selama 5 – 10 minit. Padamkan api dan sedia untuk dihidang.

Nota: Sekiranya anda suka pedas boleh letak cili padi hijau. Lauk ini kalau disimpan semalaman dan dipanaskan rasanya lagi umppph.. Selamat mencuba.

Yours sincerely ,

Ady greatsword
greatsword_blader@hotmail.com

Prawns with Thyme and Lemon

500gm prawns, with shells

2 cloves garlic

2 Tbsp finely chopped onions

1 loosely filled Tbsp thyme leaves

1 tsp lemon zest

¾ tsp salt

Olive oil for cooking

1. Clean prawns and snip off the legs and half the head(until past the eyes) with scissors. Pat dry prawns.

2. In a hot wok, put in 2 Tbsp olive oil and slide in the prawns. Let them spread out around the wok and do not move them until the underside looks pink. Flip them and let them cook until curled up and pink all over. It should smell wonderful. Dish up set aside, try not to take up the oil.

3. In a clean wok, Heat 2 Tbsp olive oil and put in onions and garlic. Cook until garlic is fragrant, then put in lemon zest and thyme. Put in salt and cook for a while until it smells fragrant.

4. Put prawns back into wok and toss for about 20 seconds.

5. Dish up and serve.

Yours sincerely,

Ady greatsword
greatsword_blader@hotmail.com

Sambal Goreng Udang

Bahan2:

8-9 batang cili kering (nak sambal lebih banyak dan lebih pedas, boleh lebihkan)

4-5 ulas bawang kecil

2 ulas bawang putih

Udang Segar (saiz mengikut keperluan)

Air asam-1/2 cawan hingga 1 cawan (agak-agak)

Minyak untuk menumis, gula, garam..

(Jika suka..tambah petai 1/2 mangkuk)

1 Labu Bawang Besar-Dihiris

Let DO IT!:

1- Blend bawang putih, bawang merah dan cili kering (cili kering yg telah direndam didlm air)..kisar shingga hancur bersama-sama dengan air..

2- Panaskan minyak..bile sudah panas masukkan bahan yg telah dikisar.. 3-Tumis sehingga garing dan naik minyak..masukkan udang..gula dan garam..lebihkan gula utk mendapatkan rase yg lebih manis..

4- Jika suka masukkan petai..

5- Masukkan air asam..biarkan mengelegak dan masukkan bawang besar yang telah dihiris..tunggu hingga sambal naik minyak dan pekat..(kepekatan sambal ikut suka..)

Hidangkan..

ALL THE BEST, Ady greatsword

greatsword_blader@hotmail.com