Ayam Pot Roast - Arwah Tok Naung's recipe

Ayam masak ros... bukan yang macam masak merah tu. Tok Naung's (mom's late mother) recipe is totally different but totally delicious. Dan sangat2 la senang. This is one of my favourite dishes. Kalau tengah diet pun, tolak ketepi diet sbb nk makan Ayam Ros.


This recipe, kalau nk gantikan ayam dengan daging pun boleh. Tapi kalau daging, kena potong kiub besar2 mcm buat rendang tu.. at least 1 inci x 1 inci punya size. The best is kalau guna slow cooker. Nnt ayam/daging akan jadi empuk dan lembut. Tapi kalau takde slow cooker, guna periuk biasa pun boleh, tp api kena perlahan.


Ingredients:

10-12 ketul ayam
3-4 ubi kentang dipotong 4
1 cawan marjerin (kami suka guna Planta)
2-3 sudu besar kicap pekat masin
2-3 sudu besar kicap cair masin
1 sudu kecil serbuk lada hitam


Cara-Cara:

Dalam slow cooker/periuk, gabungkan semua bahan2 kecuali ubi kentang. Biarkan marjerin cair dan gaul rata dan biarkan ayam/daging masak.

Kalau guna slow cooker, mungkin ambil masa 2-3 jam. Kalau guna periuk biasa, mungkin dlm 30 minit.

Tunggu sehingga ayam/daging empuk atau kuah kicap dah hampir kering dan masukkan ubi kentang dan masak sehingga ubi dah empuk. *Carrot boleh masuk time ujung2 ubi dah nk empuk.

Kalau suka berkuah sket, takyah tunggu lama asalkan ubi kentang dah empuk-nak tambah air sket pun boleh. Tp sket je. Jgn banyak, agak2 dlm stengah cawan cukupla.

Tapi kalau suka kering sket, tunggu sampai naik minyak marjerin tu and kuah dah hampir kering.

SIAP!!

Senang kan recipe ni? Tapi rasa diaa... sedappppp... gaul marjerin cair dari ayam ros tu dgn nasi.. perghh.. terangkat uols!!

Selamat mencuba!!

Daging Dendeng Negeri Perak

Daging Dendeng is well-known in the Northern Part of Malaysia, particularly Perak as well as in masakan Minang & Padang in Indonesia. However the recipe's are different within each country and state.

Not many are willing to cook Daging Dendeng, sbb 'leceh' katanya. Three steps in cooking it. Not to mention the preparation part la. But once cooked, it is worth the wait and the struggle of cooking this dish.

This recipe is from my Arwah Nenek's recipe. She is from our Perak side of the family. One thing about recipe orang tua is they never have an accurate measurement of their ingredients. Everything is 'agak-agak' or 'ikut sesedap rasa'. Hence I will give you the same recipe. Bahahaha... Okla.. I try my best to give an almost accurate measurement. BUT please jangan ikut bulat2 the measurement. Fix it to your taste and liking. Then that's how you'll be able to add your personal touch. As long as you stick to the basics.

This recipe makes for 4-5 servings.

Ingredients:

1       kg       One whole daging batang pinang (Tenderloin beef)
3       cups    Cili giling/boh (Chilli Paste) - buat sendiri from scratch guna cili kering lg sedap.
4-5    ulas     Bawang putih (cloves of garlic) - hiris halus/thinly sliced
1       biji      Bawang besar - hiris halus/thinly sliced
1 1/2 inci     Halia - hiris halus/thinly sliced
1/2    cup     Air asam jawa (tamarind juice)
1       Tbsp   Biji Ketumbar (Coriander Seeds)
1       Tbsp  Fine White Sugar (up to you nak masukkan ke tak)
                   Salt to taste


Step A

Rebus daging dengan air yang mencukupi sampai daging empuk. Agak2 dalam 30-45 minits. Tutup api dan biarkan daging sejuk sikit. Air daging jangan buang, ambil dalam 1-2 cawan air daging tu and simpan sebelah.

Step B

Potong nipis daging yang dah direbus tadi. After that, tumbuk daging yang dah dipotong dengan lesung batu atau food pounder dan kemudian goreng daging sampai separuh garing. Goreng kosong je dengan minyak. Takyah garam ke ape ke. Tapis minyak dan ketepikan.

Step C

Panaskan 3 sudu minyak masak, dan tumis bawang putih dan halia sampai naik bau. Naik bau tu apa? Sampai satu dapur le bau halia ngan bawang putih tu. But jgnla sampai hangus. Agak2 nampak kuning sket tu, masukkan cili boh dan tumis sampai naik minyak.

Kemudian tambahan air asam jawa dan satu cawan air rebusan daging.

Bila sambal tadi dah kering sket, masukkan balik daging yang digoreng dan biji ketumbar. Rasakan dengan gula dan garam dan last skali masukkan hirisan bawang besar. Goreng lagi daging dendeng sampai hampir garing. (Hampir garing ye.. jgn sampai hangus. hehe).

Angkat dan hidang dengan nasi panas2. Oh sedapnyaaaaa...

Tip #1 : Ada setengah orang suka manis.. so tambahkan lagi gula. Mcm saya n family, tak suka manis2.. so kami mmg guna sket je gula utk kurangkan rasa pedas tu.

Tip #2: Kalau nk simpan lama (max seminggu kalau dlm freezer atau 3-4 hari dlm normal fridge), then gorengkan sampai garing sambal tu.

First Post...

Assalammualaikum and hello all!!

Here's my very first post for my new blog. My recipe blog!!

Dah lama teringin nak buat a recipe's blog.. but have always procrastinate on it.

Well, let me share some basic info lah about this blog. The recipe's that I share here are from what my family usually cooks at home. Some are from myself, some from my mom and some from my late grandma's recipe. But I will also be sharing other recipe's from other sources.. Especially on foods that I love!

Honestly, I don't cook much nowadays. Though I'm trying too. Especially now that I'm trying to eat healthy.

By the way, the language I'll be using is mostly Manglish or Malay + English. So if you need some translation, just lemme know.