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24.4.11

Kerabu Merah Pegaga

Good day from Mcburn's Kampong Kitchen to all of you and get new recipe for you to try it at home. "Enjoy cooking and live life"



 Kerabu Merah Pegaga
When come to healthy cooking all of us normally refers to the western recipes. On that score we have to agree totally. The recipes with regards to healthy cooking such as the “metabolic cooking”, “anabolic cooking”, “vegetarian cooking” and many more. However, we do have our own Malaysia healthy cooking style and recipes related to the same. Today, I am going make a simple our local kampong salad, an easy to do “Kerabu Merah Pegaga”. A healthy recipe originated from time of our descendant.
Selalunya bila kita memperkatakan cara memasak untuk kesihatan resipi cara baratlah menjadi rujukan. Orang barat telah lama mengunakan pelbagai cara memasak yang baik untuk kesihatan seperti “metabolic cooking”, “anabolic cooking”, “vegetarian cooking” dan banyak lagi. Sebenarnya, kita di Malaysia tidak kurang dengan resipi makanan kesihatan. Hari ini saya akan membuat ‘salad kampong’ yang telah wujud didalam khazanah makanan nenek moyang kita. Resipi Kerabu Merah Pegaga.

Ingredients / Bahan2 nya.
400 gm of Pegaga or centella asiatica
400gm Daun Pegaga (semua jenis pegaga pun boleh)
5 Fresh Red Chilies
5 Tangkai Cili Merah Segar
½ inch Fresh Tumeric
½ inci Kunyit Segar
1 tbsp. Of Lime Juice
1 sudu besar perahan jus limau (kasturi/nipis/lemon)
2 Cloves of Garlic
2 Labu Bawang Putih
2 Red Shallots
2 Ulas  Bawang Merah
1 inch of fresh Ginger
1 inchi Halia Segar
1 tbsp. dry desiccated coconut (optional)
1 sudu besar, kelapa parut kering (pilihan)
Pinch of Salt and Sugar
Sedikit, secubit garam dan gula.

Preparation of  Ingerdients / Penyedian Bahan2
Clean and Shred the Pegaga to 1 sq inch pieces, include the stems in.
Bersihkan dan carik-carikan daun dan masukan batang nya sekali.
Pound or crush together red chilies, turmeric, garlic, shallots and ginger (or optional to pound together with dry desiccated coconut)
Tumbuk kasar, cili merah, kunyit,bawang putih, bawang merah dan halia (juga kelapa kering parut sebagai bahan tanbahan pilihan)

How to cook or prepare? / Bagaimana memasak atau menyediakannya?
In mixing bowl or a salad bowl, put all the above ingredients; add in lime juice, pinch of salt and sugar. Mix and toss gracefully until the flavor permeate and well combine. Cover the bowl a keep it the vegetable area for about 4-5 hours. This healthy food may be serve together with your main course or just another a healthy snack or an appetizer at your dinner table.
Didalam mangkuk mengadun atau mangkuk salad masukan semua bahan2 diatas, masukan jus lemon dan gaul rata perlahan sehingga terbit aroma yang menyelerakan.  Sebaiknya ditutup rapat dan disimpan dalam peti sejuk 4 -5 jam sebelum dijadikan makanan kesihatan bersama dengan nasi panas, atau dimakan begitu sahaja sebagai ulam-ulaman.

This salad recipe is a real fat burner, the leafy pegaga is high in fiber content, the herbs and lime juice will contribute to good metabolic activity in your digestive system burning fat and as anti-oxidant getting rid-off any toxic in your system. Good for tummy trimming and to general health. The above recipe is absolutely metabolic cooking with all vegetables base ingredients.
Resipi ini baik sekali sebagai makanan kesihatan dan pembakar lemak  dan salah satu contoh "metabolic cooking" yang sering diperkatakan di negara2 barat. Daun pegaga mengandungi kadar serat yang tinggi, herba lain dan juga jus kemon ada  bahan2 anti-oxidant yang diperlukan tubuh kita untuk menyah buang segala tosik dalam badan.Untuk keterangan lanjut tentang kebaikan daun pegaga sila klik disini.

28.3.11

Flower Sting Ray in Hot Sour Sop - Asam Pedas Ikan Pari Bunga

Good day from Mcburn's Kampong Kitchen to all of you and get new recipe for you to try it at home. "Enjoy cooking and live life"

ASAM PEDAS PARI BUNGA


 

Ingredients / Bahan2
500gm Flower Sting Ray
100gm Lady Finger (Small-Medium Size)
6 Pieces of  Fresh Red Chilly
50gm Dried Red Chilly
1 Bundle of Kesom Leaf
10gm of Tamarind
½” of Prawn Paste
5 Shallots
4 Clove of Garlic
1 Medium Size Onion
1 Tsp. of Sugar
Salt To Taste
5 Tbsp. of Cooking Oil
4 Cup of Water
500gm Ikan Pari Bunga
100gm Kacang Bendi (Saiz Kecil-Sederhana)
6 Biji Cili Merah Segar
50gm Cili Merah Kering
1 Ikat Kecil Daun Kesom
10gm Asam Jawa
½” inchi Belacan Segar
5 Biji Bawang Merah
4 Labu Bawang Putih
1 Biji Bawang Besar Saiz Sederhana
1 Sudu Kecil Gula
Garam Secukup Rasa.
5 Sudu Besar Minyak Masak
4 Cawan Air







Preparation of Ingredients/Penyedian Bahan2 [Time: 20 Minutes)
Cut the stingray to 2” x 2” cube like, clean it and put it aside.
Cut the tip and clean the lady Finger, so with chilly and Kesom Leaf.
Grind finely, dried Chilly, prawn paste, Shallots, Garlic, Onion, Sugar and a pinch of salt.

Potong dadu sebesar 2”x2” bersihkan dan simpan dulu. Bersihkan potong Kacang Bendi pada tangkainya,Daun Kesum dan Cili Merah Segar.
Kisar halus cili kering, belacan, bawang kecil, bawang putih dan bawang besar juga gula dan sedikit garam. Tentukan ia sebati dan kisar halus.
How To Cook?/ Bagaimana Memasaknya? [Time: 15 Minutes)
In a preheated wok or cooking pot, add in cooking oil. Once the cooking oil is ready add in all the grinded ingredient, water and stir the mix gently until cook and well blend. Cook for about 8 minutes, adds in the Sting Ray Cuts, then the lady finger, Kesom and fresh red chilly. Stir for about 3-4minutes, add in the Tamarind and finally salt to taste. Let it simmer for another 3-4 minutes.

Didalam kuali atau periuk yang telah dipanaskan, masukan minyak masak. Kemudian masukan semua bahan yang dikisar, air dan kacau rata lebih kutang 8 minit sehingga mendidih.Kemudian masukan Ikan pari, kacang bendi, Kesom dan cili merah segar, gaul dan kacau rata, biar hingga mendidih selama lebih kurang 3-4 minit lagi.Masukan Asam jawa dan garam cukup rasa, kacau rata kemudian biar pada api tahap kecil.
Notes / Nota;
·         To ensure the gravy to thicken and acquiring smooth texture add in tamarind towards the end together with the seed. The seed contain thickening agent
·         Bagi memastikan gulai asam pedas pekat dan berperisa masukan asam jawa dengan bijinya sekali sebagai bahan pemekat.

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12.3.11

Bony Beef & Coconut gravy / Masak lemak Cili Api Tulang

Good day from Mcburn's Kampong Kitchen to all of you and get new recipe for you to try it at home. "Enjoy cooking and live life"
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sak lemak cili api masak lemak kuning cara masak lemak cili api resepi my resepi resepi chef  nasi resepi donut resepi nasi tomato chef wan resepi resepi mee resepi kuih raya chef wan resepi soto resepi diana resepi biskut raya chef wan resepi pizza resepi melayu resepi agar-agar resepi steamboat resepi  
Ingredients / Bahan2

1 Bones/Beef mixed (Cow / Buffalo)
1 Kg Daging dan Tulang (Lembu atau Kerbau)
50gm Kampong Chillies
50gm Cili Api Kampong
4-5 Stem of Lemon Grass
4-5 Batang Serai
3 Potatoes
3 Biji Ubi Kentang
1” of Fresh Turmeric
1” Kunyit Segar
500ml Fresh Coconut Milk
500ml Santan Segar
1 Piece of Asam Gelugor
1 Keping Asam Gelugor
Salt to Taste
Garam secukup rasa
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Preparation of Ingredients / Penyedian Bahan2

Cut bone and beef into small size of about 2” in size
Potong daging serta tulang pada kadar saiz 2” setiap ketul
Kampong Chillies,fresh turmeric to pound finely or you may fine grind, add a bit of salt in this process
Tumbuk halus cili kampong dan kunyit segar sehingga halus,sebaik campur sedikit garam bila melakukannya.
Clean and cut the potatoes in any shape and size you may desire. Keep it soak in water.
Bersihkan dan potong kentang mengikut bentuk dan saiz yang anda suka. Rendam kentang yang dipotong didalam air.
Lemon grass to clean and cut about 4” to 6” in length and crush it slightly.
Bersihkan serai dan tumbuk kasar sedikit atau pecahkan perdunya.

How to cook it? / Bagaimana memasaknya?

In a pre-heated wok add in all the pounded and crush ingredient such as kampong chillies,fresh turmeric and crush lemon grass and stir mix for about 2-3 minutes.
Masukan kedalam kuali yang sedia panas bahan yang ditumbuk dan digaul rata selama 2-3 minit. Bahan2 seperti cili kampong,kunyit segar dan serai yang telah ditumbuk.
Add in the fresh coconut milk and stir the mix continuously, upon near boiling add in the bone,meat and the potato. Continue to stir mix the ingredient gently until fully boil for about 10-15 minutes. Then add in salt to taste and stir mix further for another 5-6 minutes
Masukan santan segar dan kacau berterusan sehingga tanda mendidih dan masukan daging,tulang dan juga kentang dan terus dikacau perlahan2 sehingga mendidih selama lebih kurang 10-15 minit. Masukan garam secukup rasa dan terus dikacau lagi 5-6 minit.
Test the tenderness of potato, upon softening add in the Asam keping and further stir the mix for another 2-3 minutes.
Uji kelembutan kentang, jika sudah lembut masukan asam keping. Terus kacau selama lebih kurang 2-3 minit lagi.
Now you may serve with white rice or as gravy for rice noodle or bee hoon.
Bolehlah dihidangkan dengan nasi  atau dengan mee beras halus atau bee hoon.

Note/ Nota: Tips

Fresh ingredient is the main criteria to ensure good and tasty end result in cooking this authentic and traditional recipe. Fresh turmeric and kampong chili must be of original type. Powdered chili is void of flavor, chili such as the chili akar, chili kulai or any other type will not give the authentic and unique aroma in cooking this dish. So with powdered turmeric is void of its natural aroma.
Asam Keping must not be add into the mix, until the potato is tender and well cook. This is because Asam Keping Gelugor will hinder the softening process of potato when boil.
Bahan segar amatlah penting dalam menyediakan masakan tradisi ini. Kunyit segar, cili mestilah yang asli. Cili akar, cili kulai dan lain species tidak akan memberi rasa dan aroma sebenar masak lemak cili api. Hanya cili kampong atau selalu juga dipanggil cili burung yang dapat memberi rasa dan aroma masakan lemak cili api sebenar. Begitu juga dengan serbuk kunyit, tidak memberi rasa sejati kunyit segar.
Asama keping hanya boleh dimasukan setelah kentang mula lembut. Kerana asam keping menghalang proses melembutkan kentang dalam masakan.

FRIED PRAWN & TAPIOCA LEAF / SARAK UDANG PUCUK UBI

Good day from Mcburn's Kampong Kitchen to all of you and get new recipe for you to try it at home. "Enjoy cooking and live life"


Ingredient / Bahan2

500gm Medium Size Prawn
500gm Udang Saiz  Sederhana
200gm Tapioca Leaf - Shoot
200gm Pucuk Ubi
5 Pieces Kampong Chilly               
5 Tangkai Cili Kampong
½” Fresh Turmeric
1/2” Kunyit Segar
3 Clove of  Garlic
3 Labu Bawang Putih
4 Shallots
4 Biji Bawang Kecil
4 Dried Chillies
4 Tangkai Lada Kering
1” Ginger
1” Halia Tua
1 piece of Asam Keping Gelugor
1 Keping Asam Gelugor
3 Tbsp of Cooking Oil
3 Sudu Besar Minyak Masak
Salt to Taste
Garam Secukup Rasa


Preparation of Ingredients / Penyediaan Bahan2

Clean the prawn and soak in water with a bit of salt and asam keping
Bersihkan Udang dan rendam dengan sedikit garam dan asam.
Clean the tapioca shoot, cutting the stem off and then sprinkle with a bit of salt and keep aside
Bersihkan pucuk ubi,buang tangkainya dan taburkan sedikit garam
Kampong chilly,ginger,shallots and garlic to either crush with stone mortar or you may grind it coarsely texture only. Cut randomly the dried chilly.
Cili kampong, halia,bawang kecil dan bawang putih ditumbuk kasar atau juga dikisar kasar sahaja. Potong kasar lada kering pada kadar ½” hingga 1” lada kering.

How to cook it? / Bagaimana dimasak?

Pre-heated frying pan pours in the cooking oil for shallow pan frying.
Pan mengoreng yang dipanaskan masukan minyak masak.
Fry the prawn and turn it over regularly to ensure the prawn is cooked and turned to golden yellow in appearance.
Goreng udang sambil membalik-balikan nya supaya nya masak rata hingga bertukar warna kekuningan emas.
Once the prawn is fried, take it out and keep aside. Don’t dispose the cooking oil.
Setelah udang siap digoreng simpan ketepi dan jangan buang lebihan minyak mengoreng tadi.
The remaining cooking oil use for frying the prawn, heat up again and put in all the pounded or grinded ingredients to fry it with low heat for 2-3 minutes.
Mengunakan minyak lebihan minyak mengoreng udang tadi, panaskan semula dan masukan semua bahan yang ditumbuk atau yang dikisar tadi. Gaul rata selama 2-3 minit.
Add in the tapioca shoot, cuts dried chilies and stir fry the mix for another 4-5 minutes.
Masukan pucuk ubi dan potongan kasar lada kering lalu dikacau rata selama lebih kurang 4-5 minit.
On a platter put the fried tapioca shoot and place the fried prawn on top, you may pour the remaining cooking oil on the prawn to further infuse the taste. Of course you may only pour a reasonable amount of the remaining oil use for cooking the earlier.
Letakan pucuk ubi yang digoreng  diatas pingan atau piring hidangan, letak udang yang digoreng tadi diatasnya. Boleh juga dicurahkan lebihan minyak mengoreng tadi keatas udang bagi membangkit rasanya, tentunya minyak dalam kuantiti yang sedikit sahaja
Now its ready to serve, the unique taste of tapioca shoot blend into the aroma of  fried prawn is just wonderful.
Bolehlah dihidangkan, rasa pucuk ubi yang unik diadun aroma udang goreng sudah tentunya memberi rasa ke-enakannya yang istimewa.