Slow-roasted Middle Eastern-style lamb leg

Lamb

1	Leg of lamb
3 cm	Fresh ginger, crushed
3 cloves	Garlic, crushed
1 bunch	Fresh coriander, chopped
1	Lemon, rind and juice
4 Tbsp	Olive oil
2 cups	Water

Spice mix

2 tsp	Black pepper
1 tsp	Ground cloves
2 tsp	Ground cumin
1 tsp	Fennel seeds
1 tsp	Ground cinnamon
1 Tbsp	Paprika
1 tsp	Salt

Salad and sauce

2	Lebanese cucumber
1 cup	Plain unsweetened yoghurt
1 tsp	Flaky sea salt
1 cup	Mint leaves
2 tsp	Sumac powder
120 g	Tomatoes, chopped
20 g	Tomato paste
20 g	Harissa paste
1 Tbsp	Olive oil

Directions

1. Score the surface of the lamb with a sharp knife, making 2cm slits in the fat and skin.
2. Put the ginger, garlic, coriander, lemon rind and juice and oil in a small bowl and mix well. Add the spice mix ingredients and stir in. 
3. Rub the marinade over the surface of the lamb, working it into the cuts. Leave it at room temperature for an hour or refrigerate overnight so the flavours are absorbed.
4. Preheat the oven to 150C.
5. Put the lamb into a roasting pan with 2 cups of water, cover with foil, then roast for about 3½ hours or until the meat is very tender. 
6. Baste often with the liquid in the pan. Remove the foil, then increase the heat a little for 20-30 minutes so the skin becomes crisp. Remove from the oven and rest the meat before slicing. 
7. Serve with Middle Eastern-style flat bread and the accompaniments listed below.

Cucumber, mint and yoghurt salad

1. Peel the cucumber lightly and cut into thin strips. Place these in a small serving bowl and toss well with the yoghurt and salt. 
2. Add the mint leaves and gently toss through so that they are just mixed but not drowned by the yoghurt. Sprinkle the sumac over the top and chill in the refrigerator for 2 hours.

Tomato and harissa sauce

Combine the chopped tomatoes, tomato paste, harissa paste, tablespoon of olive oil and salt.

Indonesian Hot and Sour Duck (Bebek Asam Pedas)

Ingredients:
800 gr duck, cut into 4 parts.

2 tbsp Javanese Tamarind Juice

1 tsp Turmeric powder

2 tbsp Worcestershire sauce

300 ml water

½  tsp salt

2 tbsp margarine, for stir frying.



Blended Spices:

5 dried red chillies

4 cloves garlic

8 shallots

1 cm ginger



Method:

1. Heat margarine, stir fry blended spices until fragrant.

2. Add the duck and stir well.

3. Add turmeric powder and Worcestershire sauce, stir well.

4. Pour the water and tamarind juice and cook gently for 60 minutes until the meat is fully cooked.

5. Lift and Serve.

Indonesian Grilled Pomfret With Tomato Sauce (Bawal Bakar Saus Tomat)

Ingredients:

600 gr pomfret fish

2 tbsp lime juice



Blended Spices:

3 cloves garlic

2 cm turmeric

2 cm Ginger

½ tsp salt



Sauce:

2 cloves garlic, finely chopped

50 gr brown onions, finely chopped

4 tbsp tomato sauce

3 tbsp tomato paste

½ tsp pepper powder

½ tsp fine salt

½ tsp sugar

3 tbsp margarine



Method:

1. Buried fish in lime juice and blended spices. Leave for 25 minutes.

2. Grill pomfret fish until cooked.

3. Heat margarine, saute garlic, brown onions until fragrant.

4. Add the tomato paste, tomato sauce, pepper, salt and sugar.

5. Stir well.

6. Serve the dish accompanied with tomato sauce.

Cumi Saus Padang ( Stir Fried Squid in Padang Sauce

Ingredients:

500 g Medium sized squid

1 tbsp Lime juice

3 Oil for stir frying

1 Turmeric leaf

1 False mangosteen

2 stalks Lemongrass




Blended Spices:

1 tbsp Minced red chilli

2 cloves Garlic

10 Shallots

1 1/2 cm Ginger


How To:

1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.

2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.

3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.

4. Add false mangosteen and squid. Stir until the squid stiffens.

5. Cook all ingredients until fully cooked and the sauce thickens.

6. Lift and serve immediately.

Grilled Sea Bass with Chili-Lime Dressing

 

Ingredients

• 1 clove garlic, finely minced, or more to taste
• 1 lime, zested
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons Asian fish sauce
• 2 tablespoons lime juice
• 1 tablespoon Asian chile pepper sauce (such as sambal oelek)

• 1 teaspoon Asian (toasted) sesame oil
• 4 (4 ounce) fillets sea bass
• 2 teaspoons vegetable oil, or as needed
• salt to taste
• 1 tablespoon coarsely chopped cilantro leaves, or to taste
• Add all ingredients to list

Directions

1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
3. Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
4. Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
5. Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Sea bass with sizzled ginger, chilli & spring onions

 

Ingredients

1. 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
2. about 3 tbsp sunflower oil
   
3. large knob of ginger
   
   , peeled and shredded into matchsticks
4. 3 garlic clove, thinly sliced
5. 3 fat, fresh red chilli deseeded and thinly shredded
6. bunch spring onion
   
   , shredded long-ways
7. 1 tbsp soy sauce

• 
  

Method

1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You’ll need to fry the fish in 2 batches.
   
2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.
   

Ikan Siakap Kukus Chinese Style

Ikan Kukus Chinese Style

Oleh: Azie Kitchen

Bahan bahan:

1 ekor ikan siakap

2 inci halia muda - potong memanjang

3 ulas bawang putih - hiris nipis

1 tangkai daun bawang - potong memanjang

Sedikit daun ketumbar

Sedikit cili padi

2 sb minyak masak

Bahan sos:

4 sb kicap cair

5 sb stok ayam

1/4 sk minyak bijan

3 titis lada sulah

Cara cara:

Bersihkan ikan dan keringkan. Kelar dan lumur lada sulah dan garam di luar dan dalam ikan.

Letakkan halia dan bawang putih yang dihiris halus. Panaskan kukusan dan kukus ikan selama 8 minit.

Panaskan kuali dan masak minyak masak sehingga minyak panas. Curah minyak panas ke atas ikan. Tutup pengukus seketika.

Setelah ikan masak, curahkan sos tadi. Akhir sekali tabur dengan daun bawang dan daun ketumbar. Sedia untuk dihidangkan

Ikan Siakap Goreng Lada Hitam

 

Bahan-Bahan

• 1 ekor ikan siakap sederhana besar
• 1 sudu kecil serbuk kunyit
• 1 sudu kecil garam
• minyak masak secukupnya
• 1 sudu besar lada hitam-kisar kasar
• 1 tangkai cili merah*
• 1 tangkai cili hijau*(*potong serong)
• Daun sup secukupnya-hiris halus
• 1/2 btng lobak merah-potong ikut suka
• 1 biji tomato- belah 4
• 1 labu bawang besar-potong bulat

Bahan Hiris

• 1 labu bawang besar
• 3 ulas bawang putih
• 1 inci halia-hiris btng mancis

Bahan Sos

• 3 sudu besar kicap jalen manis
• 3 sudu besar sos lada hitam
• 1/2 cawan air+1 sudu kecil tepung jagung (bancuh bersama)

Cara Menyediakannya.

1. Ikan di bersihkan, cuci dan toskan. Kelarkan permukaannya.
2. Lumurkan ikan bersama serbuk kunyit dan garam.
3. Goreng sehingga masak. Angkat, toskan dan ketepikan dulu.
4. Panaskan minyak, tumiskan bahan2 hiris sehingga sedikit layu. Masukkan bahan2 sos dan gaul rata.
5. Masukkan lada hitam kasar, cili hijau, cili merah. Masukkan ikan yg di goreng tadi. Gaul rata.
6. Masukkan bawang besar yg di potong bulat dan tomato. Gaul rata. Tambahkan sedikit gula dan garam jika perlu. Perasakan, sekiranya dah ok...matikan api dan bolehlah di angkat dan hidangkan.
7. Taburkan dngn hirisan daun sup. Sedap di makan bersama nasi putih panas.

Resepi Ikan Siakap Masak Hijau

 

Bahan-Bahan:
2 ekor Ikan Siakap
2 ulas bawang putih*
3 biji bawang merah*
1/2 inci halia*
4 batang cili merah*
4 batang cili padi merah*
sedikit belacan *(* di tumbuk/ di kisar halus)
1 tangkai daun kari
3 batang cili hijau – di potong serong
1 sudu kecil serbuk lada hitam
garam & sedikit gula
1 cawan air atau lebih.
2 biji limau kasturi – ambil jusnya

Cara Memasak:
1. Ikan di potong, bersihkan dan toskan, gaulkan dngn sedikit garam dan serbuk kunyit. Gorengkan ikan hingga separuh masak dan ketepikan.
2. Kisar atau tumbuk bahan-bahan yang bertanda *.
3. Panaskan minyak dan tumiskan bahan-bahan yang di tumbuk sehingga terbit minyak. Masukkan sedikit air.
4. Masukkan serbuk lada hitam, daun kari dan lada hijau yg di potong serong.
5. Masukkan ikan yang telah di goreng tadi, dan gaul sebati. Masukkan garam dan sedikit gula. Masukkan perahan jus limau kasturi.
6. Biarkan hingga mendidih, perasakan. Sekiranya dah cukup rasa, bolehlah di angkat dan di hidangkan.

Salmon Roasted in Butter

This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro 

Ingredients

• 4 tablespoons (1/2 stick) butter
• 4 tablespoons minced chervil, parsley or dill
• 1 salmon fillet, 1 1/2 to 2 pounds
• Salt and freshly ground black pepper to taste
• Lemon wedges

• Nutritional Information

Preparation

1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

RESEPI UDANG GORENG 2 RASA

June 14, 2016

Bahan-Bahan :

1. 1/2 kg udang
2. Garam dan kunyit
3. Sos cili
4. Kicap
5. Bawang merah
6. Bawang putih
7. Daun bawang (dipotong)
8. Cili besar ( dihiris)
9. Sedikit air
10. Garam secukup rasa
11. Minyak

Cara Penyediaannya :

1. Bersihkan udang. Gaulkan dengan garam dan kunyit.
   Panaskan kuali… Masukkan minyak… Apabila minyak panas, gorengkan udang seketika, Angkat dan ketepikan.
2. Dengan kuali yang sama… tumiskan bawang merah dan bawang putih.
3. Masukkan sos cili dan kicap.
4. Maukkan sedikit air – kalau nak lebih kuah, masukkan air banyak sikit.
5. Dah mendidih kuah… Masukkan udang.
6. Masukkan garam secukup rasa.
7. Masukkan daun bawang dan hirisan cili besar…. Kacau rata.
8. Dah masak…. bolehlah diangkat dan dihidangkan.