Thursday, February 12, 2009

NASI JAGUNG-CORN RICE with complete set


The Rice Recipe
Ingredients
4-6 cups of Basmati rice (to serve 6-10 people)
Half of cup of sliced onions
3 cloves of garlic chopped
Half inch of ginger with skin peeled
50g of unsalted butter
1/3 cup of cooking oil
1 tsp of chicken stock
1 cup of frozen corn kennels
5 cardamon seeds, 1 star anise, 1 stick of cinnamon, 4 cloves
salt and pepper to taste

Directions
Wash rice and fill the rice pot with the appropriate amount of water as indicated by the rice cooker.
On a hot pan, fry all the remaining ingredients (except the corns) till onion is a little brownish and fragrant. Pour the mixture into the rice pot and stir, add chicken stock, salt and pepper. Set the rice cooker to cook the rice. 20 minutes into the cooking or when the rice looks 3/4 cooked, add the corn kennels. Stir gently as to not break the rice. Once cooked, immediately switch off the pot as not to burn the bottom of the rice dish. Garnish with fried crispy shallots and chopped coriander leaves.


This rice recipe is a fusion version of the Indian beriani and chicken rice. Best served with beef curry /rendang and pineapple pachree or salad.

With this recipe, you may want to try different flavour. Get creative and substitute corn with mixed vegetables or sultanas and nuts. Or exclude all those and just grate a whole lemon skin, squeeze the juice into the rice and you turn it into lemon rice.

(2)NASI JAGUNG
oleh zara klate of myresepi.com
Bahan-bahan ( 5-6 orang )

1 tin jagung whole kernel (yg biji²) - ditoskan airnye
4 cawan beras basmathi
4 cawan air (campuran air biasa + air jagung)
½ cawan susu cair
½ cawan gajus/badam yg telah dikisar
2 biji bawang besar*
3 ulas bawang putih*
sedikit halia*
2 sudu besar mentega
2 sudu besar minyak
2 helai daun pandan disimpul
sedikit garam
kisar bahan yg bertanda *
Cara-cara

basuh beras hingga bersih. dan rendam dlm lebih kurang 20-30 minit.
panaskan mentega dan minyak dlm periuk. kemudian tumiskan bawang putih, bawang besar dan halia yg telah dikisar. tumis hingga wangi dan garing.
masukkan campuran air dan daun pandan serta garam. didihkan.
stelah mendidih, masukkan susu, gajus/badam yg dikisar dan beras. kacau rata dan didihkan lagi.
stelah nasi hampir kering, masukkan jagung. balik² kan nasi dan tutup periuk. kecilkan api nye dan masakla hingga tanak.
***kalo tak suke jagung, leh digantikan dgn sayur campur. hidanglah nasi dgn bawang goreng, kismis atau badam/gajus yg telah digoreng dulu.

P.S. Enak di makan bersama lauk ayam masak merah, ayam kurma, lauk dhal,pacri nenas,acar timun or acar buah.

MUMSDISHES STYLE:

CORN RICE

6 CUPS OF BASMATHI RICE ( SOAK FOR 30 MINS, DRAIN AND PUT ASIDE

INGREDIENTS:

TO BE BLENDERED-
2 MEDIUM SIZE ONIONS
10 SHALLOTS
6 CLOVES GARLICS
2 CM GINGER

OTHER INGREDIENTS-
4 PANDAN LEAVES TIE IN A KNOT
1/2 TIN OF EVAPORATED MILK
50 G CASHEW NUTS, BAKED OR FRIED-  FINELY GRINDED
1 JUICE  LIME/ LEMON
100 ML ROSE WATER
1 CUBE CHICKEN STOCK
SALT TO TASTE
60 G OF KERNEL CORN
2 TABLESPN GEE + OIL ( CORN OIL,CANOLA OIL) FOR FRYING


METHOD:
1) ON HOT PAN(OR RICE COOKER), FRY PANDAN LEAVES AND BLENDED       INGREDIENTS TILL FRAGRANT
2) ADD IN CHICKEN STOCK, SALT, EVAPORATED MILK,ROSE WATER AND KERNEL CORNS , AND 8 CUPS OF WATER LET IT SIMMER/BOIL FOR 5/10 MINS
3) ADD IN BASMATHI RICE AND STIR WELL AND LEAVE IT TO COOK ABOUT 10 TO 15 MINS AND SWITCH OFF, LET IT REST FOR ANOTHER 10 MINS AND SERVED WITH CASHEW NUTS, FRIED SHALLOTS.

P.S.MUMSDISHES PREFER CORN RICE WITH THESE DISHES : SAMBAL GORENG,DALCA,AYAM MERAH(GRANDMA STYLE)AND CUCUMBER PICKLE/ACAR OR PINEAPPLE PACRI.
 I AM SURE IT WILL BRING DELIGHTFUL TO YOUR PALLATE!


(1)Ayam Masak Merah

oleh chopy@myresepi.com
Bahan-bahan ( 4 orang )

1/2 ekor ayam
sedikit garam kunyit
## Bahan-bahan kisar ##
4-5 biji cili kering
1 cm halia
2 ulas bawang putih
1 labu bawang besar
1 biji tomato-potong dadu
1/2 cawan sos tomato
## Bahan Hias ##
1/2 biji bawang besar- potong bulat
kacang hijau secukupnya
Cara-cara

Bersih ayam. Potong kecil-kecil dan gaul dengan garam kunyit. Goreng sehingga 2/3 masak
Tumis bahan kisar kecuali sos tomato dan tomato sehingga naik bau. Kemudian barulah dimasukkan sos dan buah tomato. Tumis sehingga naik minyak.
Masukkan ayam. Biar kuah jadi pekat. Sekali sekala hendaklah digaul balikkan.
Bila kuah dah pekat bolehlah masuk bahan-bahan hias. Biar 1-2 minit. Kemudian padamkan api.

(2)AYAM MASAK MERAH
oleh Rozzan.blogspot.com

Bahan-Bahan
1 ekor ayam (1.2 to 1.5 kg) - dibuang kulit, potong 8 atau 12 kpg
15-20 btg lada kering (rendam, kisar)
2 biji bawang besar
3 ulas bawang putih
1 inci halia
1 batang serai (titik)
1 inci lengkuas (titik)
1 biji bawang besar (hiris-utk tumis)
1 tin kecil tomato puri
100 ml susu cair
sedikit badam (abt 10 biji, buang kulit kisar halus)
1 sudu teh jintan halus (kisar)
segenggam bawang goreng
secukup minyak utk menumis, tambahkan 1 sudu besar minyak sapi (optional)
garam, gula secukup rasa.
Cara:
Kisar lada kering, bawang besar, bawang putih & halia hingga halus. Panaskan minyak, tumis bawang hiris. Setelah bawang layu, masukkan rempah kisar tadi bersama jintan, serai dan lengkuas. Masak hingga rempah betul2 garing lalu masukkan ayam tadi. Masukkan juga secukup air utk mengempukkan ayam. Setelah ayam 1/2 masak, masukkan tomato puri, susu cair, badam kisar, garam dan gula. Kacau rata dan masukkan bawang goreng. Kacau lagi dan kecilkan api dan biarkan hingga ayam empuk.


DALCA DAGING
Bahan-bahan :
200gm Daging lembu, dipotong nipis dan direbus empuk
100gm kacang dal, direbus hancur
3 biji bwg merah
2 biji bwg putih
1 biji bwg besar
2 inci kayu manis
Sekuntum bunga lawang
3 biji buah pelaga
3 kuntum bunga cengkih
2 sudu besar serbuk rempah kari, dibancuh dgn sedikit air
1 batang lobak merah, dipotong panjang
Kacang buncis atau kacang panjang, dipatah2
Terung..(Tak de laaaaa...)
Sebiji ubi kentang, di belah 6
sebiji buah tomato, dibelah 4
1 mangkuk santan

Cara-cara:
1. Tumiskan bwg merah dan bwg putih sehingga agak layu. Masukkan segala rempah ratus sehingga
naik bau. Masukkan rempah kari dan kacau.
2. Masukkan daging dan kacang dal yg telah direbus empuk. Terus tambah air dan biar mendidih.
3. Masukkan ubi kentang dan masak hingga kentang empuk.
4. Masukkan lobak, kacang buncis dan bawang besar. Kalau ada terung bubuh sekali.
5. Tuang santan dan masukkan garam secukup rasa. Terus kacau dan masukkan buah tomato
sebelum diangkat.

RENDANG DAGING

Bahan-Bahan :
1 kilo daging lembu/kambing (dipotong 10 -12 keping atau ikut citarasa)
500 ml santan pekat KARA
1 paket kerisik
2-3 helai daun kunyit (hiris halus2)
beberapa helai daun limau purut

gula (3- 4 sudu makan)
garam secukup rasa
secubit serbuk perasa jika suka

Bahan Untuk DiKisar
20 tangkai cili kering
12-15 batang cili padi kampong
2 biji bawang besar
8 ulas bawang kecil
5 ulas bawang putih
3 batang serai
1½ inci halia
2 inci kunyit hidup
1 inci lengkuas
3 sudu besar ketumbar }
1 sudu teh jintan halus }
1 sudu teh jintan kasar } ... disangai sebentar

Cara :
1. Masukkan daging ke dalam periuk/kuali bersama bahan2 kisar dan lain-lain bahan kecuali gula, garam dan perasa. Masak di atas api sederhana sehingga daging separuh empuk lalu masukkan gula, garam dan perasa. Biarkan daging masak hingga empuk dan kuahnya kering sedikit sebelum diangkat dari api utk dihidangkan.






GRANDMA RECIPE : ACAR TIMUN


Acar Timun/ Cucumber Pickle

Ingredients:
1 carrot
1 cucumber, cut lengthways and deseeded
1 cup white vinegar
2 red chillies cut lengthways and deseeded
2 green chilles cut lengthways and deseeded
4 shallots cut into twos
3 garlics cut into twos
2 tablespoon sugar
½ teaspoon salt
1 teaspoon mixed condiments( kas-kas)

Ingreidents to pound coarsely or use dry blender,coarsely
1 onion
3 garlics
3 cm curcuma / kunyit
3 cm ginger / jahe

Method:
1. Julienne carrot and cucumber.
2. Cut shallots into thin half moons.
3. In separate bowl mix cucumber, carrot, shallots, garlics with sugar, vinegar and salt, let it rest for awhile
4. Heat the oil in the wok, add the spices paste and kas-kas stir until fragrant.
5. Add with carrots, cucumber, shallots and garlics, stir well then add water. Cook until the vegetalbes half cooked.
6. Add sugar and vinegar, stir well, Check seasoning, making sure the flavours are balanced.Stir well and remove from the fire.



















Pacri Nenas
(Spiced Pineapple Chutney)
Loosely adapted from Nirmala Magazine

1 fresh ripe pineapple, peeled (about 600g)
1-2 tbsp neutral vegetable oil
1 red (Spanish) onion (or 6 shallots), sliced thinly
2 cloves of garlic, finely sliced
2 x 4cm cinnamon sticks
1 star anise
3 whole cloves
2 whole cardamoms
15 fennel seeds
¼ tbsp cumin powder
3cm fresh ginger, peeled and sliced
2 red chillies, deseeded and sliced
½ cup water
1 tsp each of salt and sugar
(optional: 100-150g pitted dates, chopped in half)

Method:
- Cut pineapple into 8 sections lengthwise. Cut the core off & discard. Slice the pineapple flesh into 1cm thick pieces. Reserve the juices from the chopping board.
- Heat oil in a non-stick pan/wok. Fry the onion and garlic over medium heat till wilted (be careful not to burn/brown the garlic or onion). Add spices, ginger and chillies and cook till fragrant. Add pineapple pieces and till slightly wilted. Add reserved pineapple juice, water, salt and sugar. Cook till pineapple is wilted. Add chopped dates and stir carefully. Let it cool. Adjust seasoning if necessary (e.g. more salt or sugar or dash of lemon juice). Store in the fridge for a week or two.

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