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Monday, November 7, 2016

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,,

Thursday, November 3, 2016

Asam Pedas Melaka Ikan Parang

Asam Pedas Melaka Ikan Parang

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 :  Dapur Diana

4 ketul ikan Parang  (dibasuh bersih)
12 biji bawang merah
4 biji bawang putih
2 cm halia
1 mangkuk cili kering kisar - yg ni ady lebih kan..
1 sudu mkn belacan bakar melaka..
2 cm kunyit hidup
1 sudu besar lada hitam
1 sudu teh jintan kasar- ady tambah
1 sudu teh jintan halus-ady tambah
(bawang merah, putih, halia, cili, belacan, kunyit,jintan kasar,jintan halus  n lada hitam blend skali)

4 batang serai - dititik
1 sudu teh halba
Daun kesum  + 2 bungan kantan.. 1 dihiris halus  + 4- 6 daun limau purut(ADY TAMBAH)
Bendi  
Air asam jawa secukupnya
Garam + gula
Minyak utk menumis

Caranya :
- Panaskan minyak dan tumis halba hingga kekuningan sikit..
 - masukkan bhn2 blend td dan serai dan tumis hingga garing dan pecah minyak.. 
- Dah garing, masukkan gula.. agak2 (ady tak letak).. masukkan daun kesum, daun limau purut n bunga kantan.. kacau selalu…
- masukkan air asam jawa.... banyaknye asam jawa tu bergantung kesukaan kita ..nak buat kuah tu pekat ke cair... kalau cair sgt tak sedap..me buat kuah pekat2 sikit..
- masukkan ikan, kacau2 sikit
- masukkan bendi
- perasakan dengan garam dan  biar dia mendidih

- tutup api....

Ady Greatsword Empire Kitchen Recipes,,

Sunday, October 30, 2016

Sambal Hijau Berpetai


Sambal Hijau Berpetai
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

segenggam ikan bilis , digoreng garing
12 buah cili hijau, buang tangkainya dan potong2
Segenggam cili padi kampung (lebih pun boleh)buang tangkainya.. lagi pedas lagi sedap..ikut kepedasan masing2 ya.
2 biji buah tomato HIJAU (yg hijau ya bukan merah)..POTONG 2 ATAU 4..
6 biji bawang merah kecil, kupas kulitnye
4 biji bawang putih, kupas kulitnye
Petai secukupnye..nak letak lebih pun ok..me letak lebih cause I like petai..
1/2 sudu teh belacan bakar Melaka, Belacan melaka ni sedap tau.. tak ada blh letak belacan biasa..
Minyak goreng
Garam dan gula secukupnye..

Goreng cili hijau cili padi bawang merah kecil bawang putih dan tomato sampai matang..
tumbuk , Ulek kasar (kasar jgn terlalu kasar ya..pakai blender/chopper juga blh ) bahan2 yg telah di goreng tadi..
Goreng/Tumis kembali bahan2 yg telah di tumbuk tadi ,tambahkan belacan.. goreng/tumis sampai bertukar warna sedikit..
Masukkan petai dan ikan bilis sambal diaduk rata...
Tambahkan garam dan gula sampai dapat rasa yg sesuai..


Selamat Mencuba..


Ady Greatsword Empire Kitchen Recipes,,

Saturday, October 15, 2016

Air Asam dan Ikan Kembung Kukus


Air Asam dan Ikan Kembung Kukus



Bahan untuk air asam :
air asam jawa - 2 cawan- jgn pekat sgt
bawang besar-1 labu
bawang merah 4 biji
bawang putih - 1 ulas
cili padi 6biji- nak pedas blh tambah
tomato - 2 biji di potong dadu
2  sudu mkn cincalok-dicuci dan toskan
sebiji limau nipis
belacan bakar
daun kesum- dihiris
1/2  bunga kantan-dihiris
garam
gula 
Tumbuk  bawang putih, bawang merah, 3 biji cili padi dan belacan.
potong bawang besar dan cili padi

Satukan semua bahan, tambahkan air asam, air limau nipis serta tambahkan garam dan gula..rasa dan tambah apa2 yg kurang… siapp..
Ady Greatsword Empire Kitchen Recipes,,

Sunday, October 2, 2016

Baklava Ice Cream Cups




     Baklava Ice Cream Cups

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

INGREDIENTS
For the Baklava Filling Ice Cream: (may be substituted with you favorite flavor) 
(1 quart/ 1 liter) high quality vanilla ice cream
some nut: pecans or walnuts and pistachios coarsely chopped

For the Cinnamon Honey Syrup:
½ cup plus 2 tablespoons (4.4 oz/ 125g) cup granulated sugar
¼ cup plus 2 tablespoons (88ml) water
2 tablespoons plus 2 teaspoons (2oz/ 57g) honey
A squeeze of fresh lemon juice (about ½ teaspoon)
1 cinnamon sticks
Pinch of salt

For the Phyllo Cups:
6 sheets of frozen phyllo dough, thawed
3 tablespoon (1½oz/ 43g) butter, plus extra for brushing pan

To make the Cinnamon Honey Syrup: (Cooled syrup can be refrigerated in airtight container up to 4 days.)
In a medium saucepan, combine the sugar, water, honey, lemon juice, cinnamon sticks and salt. Bring to a full boil over high heat, stirring occasionally to ensure that the sugar dissolves. Once boiled, stop stirring and turn down the heat to low. Simmer for 5 minutes until slightly thickened; SET A TIMER! Transfer to a glass measuring cup and set aside to cool while making and the phyllo cups; when syrup is cool, discard the cinnamon stick.

To make the Phyllo Cups:
Adjust oven rack of middle position and preheat the oven to 375°F/190°C.
Brush a 12-cup muffin pan with softened butter and set aside.
In a very small bowl, heat the 3 tablespoons of butter in the microwave until melted. Set aside for a while and allow the white milk solids of the melted butter to settle in the bottom of the bowl. You're just going to use the yellow fat floating on top.
Place 1 phyllo sheet on a work surface and cover the remaining sheets with a clean damp towel to prevent from drying.
Very lightly brush the phyllo sheet evenly with a little of the yellow part of the melted butter. Top the buttered phyllo sheet with 1 more sheet and brush with the butter in the same manner. Continue with the process of layering and brushing with the remaining 3 phyllo sheets. Top with the sixth sheet, but do not butter that one.
Using a sharp knife, cut the phyllo stack into 12 equal squares or 9 rectangles if you want them bigger.
Carefully fit a square (or rectangle) of phyllo into each buttered muffin cup,(you can put some nuts in the centre) creating a ruffled phyllo cup.
Bake until the phyllo cups are crisp and deep golden in color; about 12 minutes. Immediately pour the cooled cinnamon honey syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool until slightly warm.
Gently hold each cup upside down over the muffin pan and allow any excess syrup to drip. Transfer the phyllo cups to a wire rack that's been placed on top of a sheet a foil or baking sheet. Let the phyllo cups cool completely over the wire rack, allowing any excess syrup to drip off.
To serve:
Scoop the Baklava Filling ice cream into the cooled cups, drizzle with extra syrup (if desired, although unnecessary) and extra nuts. Serve right away. For other serving variations, including a kid-friendly one, please refer to the 'NOTES' below.
NOTES
* Feel feel to use your favorite ice cream flavor here. Cinnamon, honey, praline, butter pecan, pistachio, mastic will all go perfectly here. If using cinnamon ice cream, omit the cinnamon in the recipe. If using an ice cream with nuts, omit the candied nuts.

* If you're running short in time, you could skip the process of folding the cinnamon and candied nuts into the vanilla ice cream and let it refreeze. Instead, during serving, just dust the ice cream with a little ground cinnamon and sprinkle with the candied nuts. It will give you very similar effects without having to wait for the ice cream to refreeze. 

*The baked, soaked baklava cups will stay crisp for about 3 days, if not more. So you could prepare them several days in advance, covered loosely with a sheet of foil.
Ady Greatsword Empire Kitchen Recipes,,

Tuesday, August 30, 2016

Singkong Goreng Melepuh



  
Singkong Goreng Melepuh

Bahan:
500gr singkong (ubi kayu)

Bumbu2:
bawang putih 3 biji(ditumbuk)
ketumbar 2 sudu teh
garam secukupnye
air dingin/atau air batu untuk merendam singkong.

Cara Buat 1:
kupas singkong dan dibersihkan. kukus sampai setengah empuk , tapi jgn sampai lembek ..
segera remdam di air dingin/atau air batu yang di campurkan bumbu2 dan garam, secukupnye sampai singkongnye terendam. Diamkan sampai singkong merekah.
Lalu  digoreng di dalam minyak panas dengan api sedang hingga kuning kecoklatan dan bahagian luar kering dan angkat.
sajikan dengan sambal terasi..

Cara buat2 :
rebus singkong bersama bumbu2 hingga empuk jgn sampai lembek dan angkat
rehatkan singkong seketika..lalu di goreng didalam minyak panas dengan api sedang hingga kuning kecoklatan dan bahagian luar kering dan angkat.

selamat mencuba






Thursday, August 25, 2016

Daging Tok

Daging Tok
 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
 Bahan-bahan:
2 kilo daging (dipotong kiub, jgn kecil sangat)      
5 biji kelapa (santan)… me guna 3biji kelapa
1 ½ sudu besar jintan halus( jintan putih) – me guna 2 sudu mkn jintan halus.. goreng tanpa minyak dan ditumbuk halus.                3 sudu besar biji ketumbar – goreng tanpa minyak dan ditumbuk halus.
6 sudu besar jintan kasar ( jintan manis) - me guna 1 sudu mkn jintan kasar ..goreng tanpa minyak dan ditumbuk halus .
1-2 senduk cili blend (ikut tahap kepedasan anda).
Kerisik-anggaran dalam 1 biji kelapa
1 ketul gula melaka
3 helai daun kunyit – dihiris
5 kuntum bunga lawang
1 batang kulit kayu manis
5 biji buah pelaga
1 keping asam keping
Sedikit belacan
Garam
Serbuk perasa

Bahan kisar halus:
20 ulas bawang merah
9 ulas bawang putih
2 inci halia
5 -7 batang serai
2 inci lengkuas

Cara:
1.Masuk semua bahan kecuali daun kunyit,gula melaka,garam, asam keping, kerisik dan santan ke dalam periuk. 2.Perap dengan daging selama 4 jam paling kurang.Nak sedap lagi perap la seharian.
3.Masak dan didihkan perlahan-lahan hingga air kering kemudian baru dimasukkan santan.
4.Reneh selama 3-4 jam.Masukkan kerisik, gula melaka, gula dan garam. Kacau dengan agak kerap sehingga daging mula empuk, berwarna agak hitam dan kering.                                         5.Kena selalu dikacau supaya tidak hangit dibahagian bawah.
6.Akhir sekali masukkan daun kunyit dan asam keping kemudian kacau lagi sehingga rata.Sesuaikan rasa dan bolehlah diangkat.


P/s:Resepi Rendang Tok ini lebih sedap rasanya selepas sehari dimasak,kerana rempah ratusnya semakin meresap kedalam daging.

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