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Mee Goreng Express

Bahan-bahan yang diperlukan:

  • Minyak masak BESS
  • 50gram dada ayam
  • 10gram bawang putih
  • 10gram bawang merah
  • 10gram lada merah
  • 10gram lobak
  • 200gram mee kuning
  • 5gram garam
  • 5gram serbuk lada putih
  • 5gram cukup rasa
  • 1 sudu sos cili
  • 2 sudu kicap pekat manis
  • 20 Gram sayur sawi

Cara cara

  1. Masukkan sedikit minyak masak BESS ke dalam kuali dan panaskan.
  2. Masukkan ayam dan goreng sehingga garing.
  3. Masukkan bawang putih, bawang merah, lada merah, lobak dan gaul.
  4. Goreng bahan-bahan tersebut sekejap.
  5. Masukkan mee kuning dan gaulkan.
  6. Campurkan garam, lada putih, cukup rasa, sos cili, kicap pekat manis dan sayur sawi.
  7. Gaulkan kesemua bahan sehingga sebati dan masukkan sedikit air. Goreng sehingga masak.
  8. Sedia dihidangkan.
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Cucur Ikan Bilis

Bahan-bahan yang diperlukan:

  • 2 biji bawang merah
  • 30g ikan bilis
  • 10g garam
  • 2 cawan air suam
  • 2 cawan tepung gandum
  • ¼ bawang besar

Cara cara

  1. Hiris bawang merah dan bawang besar.
  2. Masukkan tepung, hirisan bawang, ikan bilis dan garam.
  3. Masukkan air suam kedalam mangkuk yg berisi bahan-bahan tersebut.
  4. Kemudian gaul hingga sebati, tidak terlalu pekat dan tak terlalu cair. Sekiranya bahan tersebut terlalu cair tambahkan sedikit lagi tepung.
  5. Panaskan minyak masak BESS selama 10 minit dengan api yg sederhana.
  6. Setelah minyak panas, masukkan bancuhan tepung tersebut satu persatu mengikut sukatan sendiri.
  7. Goreng cucur ikan bilis sehingga berwarna keemasan.
  8. Akhir sekali angkat cucur tersebut dgn menggunakan saringan dan sedia dihidangkan. Pastikan anda menggunakan minyak masak BESS untuk mendapatkan hasil yang sedap dan menyelerakan. 😊
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Ayam Goreng Merah

Bahan-bahan yang diperlukan:

  • Sayap ayam 5 ketul
  • 100 gram tepung jagung
  • 1 sudu kecil serbuk kunyit (5 gram)
  • 2 sudu kecil lada sulah (10 gram)
  • 2 sudu kecil gula (10 gram)
  • 1 1/2 sudu kecil garam (15 gram)
  • 2 sudu kecil serbuk lada merah (10 gram)
  • 2 sudu kecil serbuk kari (10 gram)
  • 1 biji telur
  • Air 90 gram
  • Minyak masak BESS 🤩

Cara cara

  1. Masukan kesemua bahan kering ke dalam mangkuk besar,gaul terlebih dahulu dan kemudian masukan telur dan gaul lagi.
  2. Apabila kesemua bahan-bahan tersebut telah digaul,masukan air yang telah ditimbang dan kacau sehingga tepung tersebut sehingga sebati.Sekiranya tepung bancuhan tersebut terlalu pekat,tambahkan lagi sedikit air sehingga sedikit cair.
  3. Masukan minyak Bess Oil ke dalam kuali,hidupkan api dapur gas dan panaskan minyak sehingga 200 darjah celcius.
  4. Masukan ayam satu persatu ke dalam tepung bancuhan,gaul dan biarkan selama 5 saat untuk memastikan tepung bancuhan menyaluti keseluruhan sayap ayam.
  5. Angkat sayap ayam dan terus masukan ke dalam kuali yg berisi minyak panas.Masak sayap ayam sehingga berwarna keemasan atau selama 10 minit atau lebih mengikut saiz ayam.
  6. Gunakan sauk agar lebih mudah mengangkat ayam dan toskan sayap ayam tersebut sehingga minyak kering dan sedia dihidangkan.
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Nasi Goreng Cili Api

Bahan-bahan yang diperlukan:

  • 1 ulas bawang putih
  • 1 biji bawang merah
  • ¼ bawang besar
  • 3 biji lada Thailand
  • 2 batang kacang panjang
  • 20 gram ikan bilis
  • 1 mangkuk nasi putih
  • 5 gram secukup rasa
  • 5 gram garam
  • 5 gram gula
  • 5 gram lada sulah

Cara cara

  1. Hiris bawang merah, bawang putih, bawang besar, lada merah, lada thailand Dan kacang panjang.
  2. Campurkan kesemua bahan hirisan kecuali kacang panjang ke dalam batu lesung tumbuk sehingga lumat.
  3. Panaskan sedikit mnyak Bess oil selama 2-3 minit dgn api sederhana.
  4. Kemudian masukkan ikan bilis terlebih dahulu Dan goreng sehingga warna keemasan.
  5. Kemudian masukkan bahan yg di tumbuk kesemuanya ke dalam kuali dan tumis.
  6. Langkah seterusnya masukkan hirisan kacang panjang serta secukup rasa, garam dan gula.
  7. Kemudian masukkan semangkuk nasi dan gaul sehingga rasa sebati dan masak.
  8. Akhir sekali boleh lah di hidangkan.
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Pisang Goreng Nestum Rangup

Bahan

  • Pisang Sabah (1 sikat)
  • Tepung gandum 400 gram
  • Tepung jagung 30 gram
  • Tepung adabi 30 gram
  • Gula 30 gram
  • Pewarna oren 5 gram (option/pilhan)
  • Garam 10 gram
  • Air 1 cawan
  • Nestum 300 gram
  • Minyak masak bess

Cara cara

  1. Masukan kesemua bahan kering dalam satu mangkuk besar terlebih dahulu.Kemudian masuk secawan air dan gaul.sekiranya terlampau pekat,tambah air sedikit dan gaul sehingga sebati.
  2. Masuk minyak Bess kedalam kuali.panaskan minyak Bess selama 10 minit sehingga 180 celcius dengan api sederhana.
  3. Potong pisang belah dua dan masukan kedalam bancuhan tepung,kemudian angkat dan gaulkan kedalam nestum.
  4. Angkat pisang yang telah disaluti nestum dengan menggunakan penyepit dan terus masukan kedalam minyak bess yang telah dipanaskan.
  5. Goreng pisang sehingga berwarna keemasan dan garing,angkat dan toskan minyak dan biarkan selama seminit.kemudian letakan kedalam piring dan sedia untuk dimakan.
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Orange Flavored Chicken

Prep Time 40 minutes
Cook Time 40 minutes
Passive Time 2 hours

Servings 4

INGREDIENTS
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

Instructions
1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stire occasionally.

6. ENJOY.

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Ayam Goreng Berempah

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 24 hours

Servings 6

INGREDIENTS
6 chicken whole legscut into medium size pieces
2 tbspall-purpose flourto remove poultry smell
2 stalkscurry leaves
1 tbspchili pasteground dried chilies
1/2 tspturmeric powder
3 tbspsalt
1 tspsugar
3 tbspcornflour
1 eggslightly beaten
2 tbspmeat curry powder

Coarsely Ground Ingredients
2 inchgingerskinned
6 clovesgarlicskinned
12 shallotsskinned
6 lemongrassuse upper tender parts
3 tbspwater

Finely Ground Ingredients
1 1/2 tbspketumbar powdercoriander powder
1 1/2 tbspjintan manis powderfennel powder
1 tbspjintan putih powdercumin powder

Instructions
1. First clean the chicken. Wash, coat and rub all-purpose flour into chicken. Then rinse and drain well.

2. Cut the chicken into medium size pieces or as desired.

3. Have ready all the ingredients needed.

4. Blend coarsely lemongrass, shallots, garlic and ginger. Add a little water when grinding. Transfer into a bowl and set aside for later use.

5. Next, blend finely the ketumbar, jintan manis and jintan putih seeds. You can also choose to buy these spices in powdered form.

6. Mix well all coarsely and finely ground spices, chili paste and turmeric powder in a bowl.

7. Then mix in one egg.

8. Followed by curry leaves and cornflour.

9. Mix everything until well combined. Add salt and sugar to taste.

10. Then add the fresh herb paste into the chicken pieces.

11. Mix with your hands until chicken is thoroughly covered with the aromatic spices and seasoning.

12. A long and sufficient marinating time is quite important so cover with plastic wrap and leave to marinate in the refrigerator for several hours, preferably overnight.

13. Remove the marinated chicken from the refrigerator 1 hour before frying to bring the chicken to room temperature so the inside of chicken meat isn’t cold. Otherwise, we will end up with meat that is burnt on the outside but raw on the inside.

14. Heat up enough oil to fry the chicken over high heat. Oil is ready for frying when oil bubbles appear around the stick. (Or you can drop a small curry leaf in and it sizzles and bubbles.)

15. When oil is ready, fry some stalks of curry leaves for about 2-3 minutes over medium to low heat. Curry leaves release a strong curry-like fragrance with a citrus overtone.When oil is ready, fry some stalks of curry leaves for about 2-3 minutes over medium to low heat. Curry leaves release a strong curry-like fragrance with a citrus overtone.

16. Then remove the fried curry leaves from the oil using a strainer. Set aside the fried curry leaves for garnishing.

17. Next, put in marinated chicken into the curry leaves infused hot oil, piece by piece. In batches, deep fry for 15 to 20 minutes until chicken is crispy, golden brown in colour and juices run clear.

18. Once done, remove the fried chicken from oil using strainer.

19. Drain the fried chicken on paper towel to remove excess oil.

20. Also remove the fried spiced crumbs from the oil and set aside to drain off excess oil. Do not throw away these spiced crumbs as that is one of the tastiest part. And we’re done!

21. Serve them hot garnished with the fried curry leaves and crispy fried spiced crumbs for extra flavour.

22. ENJOY

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Nestle Fried Banana

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Servings 1

Calories 556 kcal

Ingredients
1 tablespoon vegan butter
1 ripe banana, sliced
3/4 cup rolled oats
1 1/4 cups unflavored and unsweetened non-dairy milk can sub water), plus more, as needed
Pinch salt
Generous pinch ground cinnamon, to taste
Dash vanilla extract
2 tablespoons chopped pecans
1 tablespoon maple syrup, or to taste

Instructions
1. Melt the butter over medium-low heat in a medium nonstick skillet.

2.Arrange the banana slices in a single layer in the skillet. Cook until they begin to soften up and brown on the bottoms, about 3-4 minutes.

3.Gently flip the slices and cook on the opposite side until golden brown, about 3-4 minutes more. 

4. Remove the pan from heat and transfer the banana slices to a plate.

5. Place the milk and salt into a small saucepan and set it over medium heat. Bring it to a simmer.

6. Stir in the oats and cook, stirring frequently, for about 5 minutes, until most of the milk is absorbed. You can add more milk during cooking if needed.

7. Remove the pot from heat and stir in the maple syrup, cinnamon, and vanilla.

8. Transfer the oatmeal to a bowl and top with pecans and bananas. Serve.