Tuesday, 21 February 2017

Lamb Chops and Safety Tips during the Attempted Coup in Istanbul

(Day 11 of the Round the World for Food Trip): 

Today was a little bit different.

Just the day before the attempted coup, my wife and I had had the most amazing Istanbul food tour (watch that video here: http://adf.ly/1kFD6s), wandering around the city, visiting the Grand Bazaar, meeting dozens of friendly people and having fantastic conversations and delicious Turkish food. And in fact, on the night of the 15th, before the attempted Turkish coup d'état took place, we ate dinner at a restaurant just a stone's throw from the Bosphorus Bridge (where many of the events of the coup unfolded in Istanbul). 

Due to the situation of the Turkish coup attempt and not really knowing what all was going on in Istanbul, my wife and I made the decision to just camp out in the hotel for the whole day. We were grateful to have a safe place to stay.

My heart and thoughts go out to all the people of Turkey, and Istanbul is truly one of the most breathtaking city, in terms of history, culture, people, and food, that I’ve ever visited, and my opinions have not changed.

Again, you can read my full thoughts about safety traveling to Turkey on my Istanbul travel guide:http://adf.ly/1kFD0a

Stay tuned for Day 12: The immediate day after the failed Turkish coup d'état attempt, my wife and I went out and had another one of the most memorable food days in Istanbul!

Monday, 20 February 2017

Khao Soi Islam (ร้านข้าวซอยอิสลาม) - Best Thai Biryani in Chiang Mai

If you've ever heard anything about the food in Chiang Mai, I'm sure you've of a dish known as khao soi (ข้าวซอย). You might have already seen my video about what I think is the best version of the dish in Chiang Mai (http://www.youtube.com/watch?v=_wvU1o...), but there are many restaurants to get the dish. Known for serving one of the most authentic versions, or more shall I say, original versions, I had to pay a visit to Khao Soi Islam (ร้านข้าวซอยอิสลาม). The longstanding Thai Halal restaurant is located just east of Talat Warorot, and just north of the famous Chiang Mai night bazaar. One day for lunch, Ying and I went over to Khao Soi Islam (ร้านข้าวซอยอิสลาม), and though I was mostly expecting to eat their version of khao soi (ข้าวซอย), I was quite happy to discover that they actually serve one of the best versions of Thai biryani that I've ever had in my life.

I decided to first order a bowl of khao soi neua (ข้าวซอยเนื้อ), or beef khao soi. My bowl of noodles came quickly, and the soup curry looked quite white, and creamy, not so dark colored like my other favorite bowls of the dish. The noodles were almost spaghetti like, instead of being the wide flat egg noodles, and the whole dish was sprinkled with a big handful of dried crispy fritters on top. Overall, the khao soi neua (ข้าวซอยเนื้อ) was a little on the plain side - it just didn't have much flavor going on - it was more like noodles in a cream gravy - not bad, but just not overly flavorful. However, I did notice a cup full of fresh roasted chili sauce, known as nam prik pao, on the side of the table, and it smelled amazing. I added a few heaping spoons of the sauce to my khao soi, which dramatically increased the flavor and really enhanced the dish, but it still lacked the spices that I like in a normal bowl of khao soi.

Next up I ordered a plate of khao mok neua (ข้าวหมกเนื้อ), Thai beef biryani. I wanted to get the goat version, but unfortunately they had completely sold out of the goat before I arrived, so I had settle for the beef. I'm happy to announce the khao mok neua (ข้าวหมกเนื้อ) was one of the best versions I've ever had in Thailand. The rice was nicely spiced, and the chunk of beef was stewed and fall apart tender. What I really loved about the biryani at Khao Soi Islam (ร้านข้าวซอยอิสลาม) was the handful of crispy fried shallots and cilantro tossed on top - that was a beautiful ending tough to give the entire plate some beautiful flavor.

Overall, I would say, go to Khao Soi Islam (ร้านข้าวซอยอิสลาม) for the biryani, and if you're in the mood for a plain dish, you might also sample their khao soi, but I wouldn't go out of my way to eat the khao soi.

Wednesday, 15 February 2017

Most Insane Doner Kebab in Istanbul (and Turkish Airlines from Istanbul to Rome)!

Day 13: Istanbul to Rome on Turkish Airlines - On Day 13 of our Round The World Trip with Star Alliance, I first had the most insanely amazing doner kebab I’ve ever had, and then we went to the airport, enjoyed the Istanbul Turkish Airlines lounge, before flying with Turkish Airlines from Istanbul to Rome.

00:53 Tarihi Karadeniz Döner - My friend Tuba from http://istanbulfood.com/ says this place serves the best doner kebab in Istanbul, and she’s no joking around. The first thing you notice when you arrive to Tarihi Karadeniz Döner is the biggest round of doner that you’ll likely ever see in your life - it’s absolutely incredibly beautiful. Many people order their doner kebab for takeaway, but they have some seating upstairs where you can grab a seat and enjoy your doner kebab immediately after its shaved off. I ordered a plate of doner kebab meat, which was absolutely awesome. The meat was shaved perfectly, so it was slightly crispy, yet juicy and flavorful all the way through. Then I also ordered the iskender kebab (İskender kebap), another Turkish food I had been longing to eat. The doner kebab meat is sliced off, then combined with tomato sauce, sheep butter, and yogurt. Finally, to wash down the doner, I also had a cup of ayran. Total price - 46 TL ($15.45)

7:19 Taxi to Istanbul Atatürk Airport - After the amazing doner kebab at Tarihi Karadeniz Döner, we then checked out of our hotel and jumped in a taxi to the airport. Price - 57 TL ($19.14)

8:13 Turkish Airlines Lounge - I haven’t been to too many lounges, but the Turkish Airlines lounge in Istanbul is one of the most amazing airline lounges in the world. There was so much good food and so many drinks and beverage options. I was honestly pretty full after devouring all that doner kebab, but I did have a chance to try Turkish manti and then I went in for some salad.

12:05 Turkish Airlines Flight from Istanbul to Rome - We then caught our flight on Turkish Airlines from Istanbul to Rome. Turkish Airlines is an amazing airline with great service, and I love how there’s a chef on board. For lunch I had the kebab and it was pretty good.

16:45 Leonardo da Vinci–Fiumicino Airport - The flight from Istanbul to Rome didn’t take too long, and we arrive to Rome!

17:16 Bus to Termini Station - 5.90 EUR ($6.59) per person - To get from the airport to the center of Rome we took the bus, which dropped us off at Termini station. From Termini Station we took the Metro to Spagna station.

18:13 Rome Marriott Grand Hotel Flora - During out time in Rome, we stayed at Rome Marriott Grand Hotel Flora, located in a great location.

Tuesday, 14 February 2017

Amazing Turkish Food and Attractions in Istanbul!

Day 9: Istanbul, Turkey - This was a day of sightseeing at some of the most famous attractions in Istanbul that I’ve wanted to visit my entire life including the Blue Mosque and Hagia Sophia. And the read highlight of the day for me was the incredible Turkish food, especially the kebabs.

Museum Pass Istanbul - 85 TRY ($28.88) - Before getting started with the things we did in this video, I purchased a Museum Pass for Istanbul, which granted me access to a few of the attractions without having to stand in line. I’m not sure if I really saved much money, but it did save time.

2:00 Sultan Ahmet Camii (Blue Mosque) - Our first stop of the day in this attractions in Istanbul video was the Sultan Ahmet Camii, which is commonly known as the Blue Mosque due to its blue tiles on the inside. We actually arrived a little too early in the morning, so they were not open yet, so we walked around the Hippodrome of Constantinople for a few minutes. When the Blue Mosque opened, we went inside. Both inside and outside are incredible to see.

5:37 Hagia Sophia - One of the most famous pieces of architecture in all of Istanbul and one of the most famous attractions is Hagia Sophia. It started off as a church, later became a mosque, and now it’s an official museum. After entering, you can walk around the main room, but the highlight of visiting Hagia Sophia for me was walking up to the upper galleries for some amazing views from above. 

8:24 Topkapi Palace - Finally, one more of the most famous attractions in Istanbul, and located right in the same area as Hagia Sophia and the Blue Mosque is Topkapi Palace, which was an Ottoman Palace. You can walk around the gardens and palace structures, which are now galleries. I especially enjoyed the Imperial Harem, which was a section of the palace reserved for women, and the best preserved area of the palace.

11:25 Sehzade Erzurum Cag Kebab (Şehzade Cağ Kebap) - There are many different types of Turkish food, and cag kebab is a type of kebab from Erzurum in Eastern Turkey. According some some men I met while eating the amazing kebabs, this is the best restaurant for cag kebab in all of Istanbul. The type of kebab is made from lamb, and instead of being on a vertical skewer like other types of kebabs, it’s grilled on a horizontal skewer. The meat is cooked with wood fire, and slice off onto smaller skewers to be served. If you get a chance to try cag kebab, it’s an absolutely stunning Turkish food. The entire meal was delicious, but the best part was meeting the owner of Sehzade Erzurum Cag Kebab and eating a slice of the meat right off the roll hot and fresh. Out entire meal cost 85 TL ($28.88).

20:34 Basilica Cistern - 20 TRY ($6.80) - Arter the amazing Turkish food lunch, we headed over to see the Basilica cistern, one of many underground cisterns in Istanbul. It was interesting to see. We then headed to the hotel for a rest, and then went out again for dinner.

23:27 Dinner at Balkan Lokantasi - Beşiktaş is a neighborhood in Istanbul and we walked over to a restaurant for dinner in that neighborhood called Balkan Lokantasi. It was an extremely busy restaurant serving all sorts of different Turkish food in a cafeteria like style. You walk through the line, choose whatever dishes you want, and pay for what you get. You can eat a serious feast for a pretty good price. I got a little confused and didn’t really know what I was doing, so ended up ordering what was way too much food. But that’s alright, it was all really delicious.

Monday, 13 February 2017

The Ultimate Istanbul Food Tour (Balık Ekmek, Kokoreç, Lahmacun)

Day 10: Istanbul, Turkey - This was one of the best days of eating Turkish food in Istanbul that I had during my visit, and this video is an Istanbul food tour. We started with Turkish breakfast, followed by the famous fish bread sandwich (balik ekmek), followed by kokoreç and midye dolma, and then finally for dinner I ate lahmacun. Although everything was good in this Istanbul food tour, my favorite food of the day was the kokoreç.

00:41 Lades Menemen Restaurant - The first meal on this Turkish food tour was for Turkish breakfast just off Istiklal street. Along with some side dishes, my main order was menemen, which is a type of Turkish egg dish (similar to scrambled eggs) and I got it with Turkish sausage. It came piping hot and bubbling away, and it was extraordinarily delicious, especially with all the other sides. Total price - 34 TL ($11.43) for everything

4:56 Galata Tower - 25 TL ($8.40) per person - On this food tour, we still had to do a little bit of sightseeing, so on our way to the next restaurant, we stopped off at the Galata Tower for an amazing full 360 view of Istanbul. We got there right as they opened, so it was nice and quiet.

Galata Bridge, Eminönü, Balık Ekmek - Perhaps one of the most well known Istanbul street foods is, balık ekmek, a fish bread sandwich. Located in Eminönü, and along the water's edge, you’ll find a handful of boats that grill up pieces of mackerel, stuff them into bread, and serve them with lemon juice. You can sit along the pier, and enjoy your fish bread sandwich, and not only is it good, but the atmosphere is also fantastic. Balik Ekmek (fish sandwich) - 8 TL ($2.69)

10:56 Spice Bazaar (Egyptian Bazaar) - If I could choose one of my favorite things to do in Istanbul, it would be exploring the Spice Bazaar which is also known as the Egyptian Bazaar. You’ll find an incredible amount of spices and herbs and flavoring ingredients from around the world, packed into the market. After walking around for a while, Ying and I decided to buy some cherries, and the friendly vendor also gave us some samples of fruit as well. Cherries - 1 kg. for 12 TL ($4.03)

13:35 Süleymaniye Mosque - We were in the general area, so we stopped in at Süleymaniye Mosque, an iconic mosque in Istanbul that dominates the skyline.

15:21 Kral Kokoreç - The next food on this Istanbul food tour is kokoreç, and it’s one of the Turkish foods I was most looking forward to eating in Istanbul. Kral Kokoreç is an amazing, sort of street food stall in Istanbul. Kokoreç is a delicacy of organs wrapped in lamb intestines and grilled. I ordered a plate of it to go alongside some bread and it was spectacular. It was one of the best Turkish food meals I had, I loved it. They also sold midye dolma, mussels with rice and spices, and they were also wonderful. Total price - 29 TL ($9.71) - for everything.

22:42 Grand Bazaar - After that amazing meal, we walked over to the Grand Bazaar, which is not only one of the oldest covered markets in Istanbul, but one of the oldest covered shopping areas in the world. It was pretty amazing to walk around, and admire the shops and the actual structure of the Grand Bazaar in Istanbul. I think the tea was 1 TL ($0.34).

25:47 Fıstık Kebap Lahmacun - To complete this Istanbul food tour, our final stop for dinner was at a restaurant called Fıstık Kebap Lahmacun (thanks to Culinary Backstreets for the recommendation:http://culinarybackstreets.com/cities...) to eat lahmacun. At first we started off with aryan and kibbeh, before proceeding onto the lahmacun, pide, and the special fistik kebap. Everything was delicious, but I think I really liked the simplicity and lightness of the lahmacun the best. Total price - 58 TL ($19.49).

Sunday, 12 February 2017

Arabic Lamb & Rice Food to Wow Your 5 Guests |  وصفة خطيره لرز المغازليه...


MEGAZLIA RICE رز المغازليه

2 TBSP. Salt

1) Cook meat in pressure cooker for 20 to 30 minutes.
2) Golden brown onions in a pan with oil.
3) After meat is cooked, add meat on golden brown onions and cook 5 min.
4) Remove from heat; add 1Tbsp. Megazlia Mix, Yogurt, Cardamon, 1 Tbsp. Salt, Turmeric Powder, and grinded Tomatoes.
5) Add ¾ rice in pot, add the meat mix, and then add the remaining rice. 
6) On top of rice add 1 Tbsp. Salt, 1Tbsp. Megazlia Mix, Meat Stock, Water.
7) Pour hot Ghee Oil over rice. 
8) Cover and let cook for 30 minutes on low heat.


All same parts of the following dried ingredients added to a blender to create a smooth powder mix. If you can’t leave one or two spices, you can leave it out.

Cumin Seeds
Black Pepper Seeds
Coriander Seeds
Cinnamon Seeds
Clove Pieces
Cardamon Pieces
Turmeric Dried/Powder
Wheat Seeds
Besbasa Indian

Saturday, 11 February 2017

Make Mandi Smoked Rice like a Pro | مندي بل دجاج




1) Mix spices 1tsp zahfaran, turmenric, salt, and Saudi spices together and rub with on the chicken on both sides with gloves. 
2) On medium high heat add 5tbsp oil and 4 chopped onions in a pan, and cook till golden brown.
3) Add golden onions in a metal pot, 2 cinnamon sticks, 5 pcs cardamom pods, 6 pcs cloves, 1½ tbsp salt, ½ cup yellow raisins, 3 cups washed & drained basmati rice, and warm water.
4) Stick your finger in the pot to make sure the water covers your index finger and mix it well.
5) Add metal rack on top of the rice, and add the chicken.
6) Let it cook on preheated oven at 185 degrees Celsius for 1 hour to 1 hour & 20 min.
7) Remove from the oven, add the chicken inside the rice pot.
8) Make a small plate/bowl from the aluminum foil, add it inside the pot, add little oil in the foil, and add the hot charcoal in the foil. 
9) Cover it quickly, and add clothe on top to seal the smoke for 10 to 15 minutes.
10) Remove the charcoal, and serve rice and chicken.
11) Sprinkle with roasted pine nuts, shredded almonds, and chopped coriander. http://adf.ly/1jieUW

Friday, 10 February 2017

Indian Street Food Tour in Old Delhi, India | BEST Street Food in India!


Indian Street Food Delhi - Indian Street Food - Street Food India
Indian street food and Indian Food is something I've always loved to eat! So I flew to Delhi, India just for the food, and have been eating Indian street food and curry non stop. Old Delhi is a food lovers heaven! It’s been the best Street Food I've tasted in India! The Indian food is so good in Delhii! I've eaten street food in Chennai, street food in Hyderabad, Indian street food in Kerala, and street food in Mumbai, all of which has been amazing!

The street food in Delhi was so mouthwatering and delicious. The restaurant food was also very nice and to die for! I had some amazing curries and Mughlai cuisine at Karim’s in Old Delhi.

Here are the specific locations for the Indian street food and Indian restaurants in Delhi that I tried:

1) Paratha at Paratha Wali Gali
2) Pani Puri at Paratha Wali Gali 
3) Kachori at Paratha Wali Gali 
4) Daulat Ki Chaat at Paratha Wali gali 
5)Stuffed Naan at Kake Di Hattij, Chandni Chowk

6) Beef/Buffalo Kebabs opposite Jama Masjid
7) Chai Tea in the street food street opposite Jama Masji
8) Feast at Karims 

Thursday, 9 February 2017

Best Cooking | Resepi Spaghetti Tuna Aglio Olio

Speechless Spaghetti Aglio e Olio

Bahan bahan:
500g spaghetti
1 sudu besar olive oil

6 ulas bawang putih - hiris nipis 
1/2 cawan olive oil 
1/4 sudu kecil red pepper flakes
1/4 cawan Italian parsley - cincang
1 cawan grated Parmesan cheese 

Pasta direbus mengikut masa ditetapkan di bungkusan. Angkat dan tos. 

rebus spaghetti
Panaskan olive oil dan masukkan bawang putih yang dihiris nipis dan masak sehingga bawang kekuningan dengan api perlahan. Masukkan sedikit air untuk memberhentikan bawang dari terus kegaringan dan tutup api. 
hiris bawang putih nipis nipis
goreng dalam olive oil dg api perlahan hingga kekuningan
masukkan sedikit air
Letakkan pasta yang telah masak dalam mangkuk. Tabur red pepper dan garam. Kacau rata.
gaul rata dengan red pepper flake, garam dan cheese 
Akhir sekali tuang minyak bawang putih tadi. Kacau lagi rata rata. 
tuangkan minyak dan bawang putih
gaul rata rata
Tabur parmesan cheese dan daun parsley yang dihiris halus dan gaul rata lagi. Sebelum dihidang, tabur lagi parmesan cheese dan daun parsley. Siaaap .... http://adf.ly/1jWdXa

Wednesday, 8 February 2017

Spicy Chilli Chicken Semi Gravy Recipe - Restaurant Style | By Lalit Kumar


 8 tenders  (about 1/2 kg boneless chicken) Chicken tenders(look for details in the additional notes)
 4 tablespoons Maida / all purpose flour
 2 tablespoons Corn starch / corn flour
 1½ teaspoon Salt (for mixing)
 ¾ teaspoon Ginger garlic paste
 1 pinch Ajinomoto(for mixing)(Optional, add a pinch of sugar or white pepper powder instead)
 1 teaspoon Dark soy sauce
 2 teaspoon Vinegar
 1 teaspoon Green chillies (finely minced) (optional) (look in additional notes)
 3 cup Oil (for deep frying)

 2 cups (chopped) Onion
 2  medium size Green capsicum / bell pepper
 4  long chilies Green chillies (long)
 1 teaspoon Ginger garlic paste (for sauteing)
 1 tablespoon Dark soy sauce ( for gravy)
 2 tablespoon Tomato ketchup
 2 teaspoons Red chili sauce (for sauteing)
 ½ teaspoon Sugar
 1 teaspoon Salt (or as per taste)
 1 pinch Ajinomotto(for sauteing)(optional, add a pinch of

sugar or white pepper powder instead)
 2 tablespoons Oil
 1 teaspoon Cornstarch (for mixing in water)
 ¼ cup Water
 1 stalks Green onions for garnishing
 1 Green chili for decoration
Wash the chicken tenders and cut into bite size pieces. Add maida,cornstarch, salt, soy sauce, ginger garlic paste, vinegar andminced green chilies to the washed chicken pieces and mix well.

Make a tight batter, water from the chicken should be enough for mixing, add water only if its necessary.

Heat oil in a kadai and deep fry those chicken pieces in small batches.

Deep frying those pieces will yield crispy chicken bhajis as shown.
Drain excess oil using a paper towel and keep the fried piecesaside.

Meanwhile slit open those long green chillies, roughly chop the onion and green peppers (about size of a nickel) and make a pasteof ginger garlic.

Gather all our hero’s for this recipe.. tomato ketchup, dark soy sauce, vinegar, red chilli sauce, ajinomotto and corn starch.

Chings brand is what I use for soy and red chili sauce.

Heat the oil given under table -2 and fry those green chillies,onion, bell peppers and ginger garlic paste.

Saute them for few minutes over high flame. Add soy sauce and mix.

Add tomato ketchup and chilli sauce to that and mix.

Add sugar, salt and ajinomotto.

Mix well over medium high flame for few minutes.

Add fried chicken pieces to this thick gravy.

Saute over medium high flame until its well coated and the gravy thickens.

This is dry version of Chilli chicken, serve it straight from the kadai along with fried rice or serve it as an appetizer.

Garnish with slit green chillies and green onions.

If you wish to have it in the form of thick gravy, then follow this
step. Mix the cornstarch with water, let it combine well to make a
thin solution. Add this to the prepared chilli chicken and sim it
for few minutes. Do not boil / just mix and heat. Gravy version
will look like this, now who’s ready to eat???


Ajinomotto – This taste maker is not good for health, skip it.
Instead add a pinch of sugar / White pepper powder
Chicken tenders : This is boneless chicken strips, 8 tenders should
be about 1/2 kg or a pound roughly.
Minced Green Chilli : This is mainly used for heat and to make
those chicken pieces spicy. This is purely optional.
Why green chilli?? Its your choice, you can either go with dry red
chili or green fresh chillies.  I like the later.
Vinegar ? Any type is fine.. rice wine / white distilled / white
Why dark soy sauce?? This gives good colour and body to the dish.
Yield: If it makes to the table, it will feed 4 lucky adults.


Tuesday, 7 February 2017

#SeleraBajet: Asam Pedas Sejati Melaka.


Resepi Asam Pedas Perak
Bahan- bahan masakan untuk 4org makan,

Bahan A (diblender)

Bawang besar                -2biji
Bawang merah kecil     -2biji
Bawang putih                 -3ulas
Halia                                 - 1inci
Belacan bakar                - 1inci
Bunga kantan                 -1/2 (dihiris halus)
Cili kering                        - (agak2 kalo nak pedas buh lebih)

Bahan B

Ikan pari                        
tomato                              - 3biji
Bendi                                -6biji(ikut nak buh bape pon boleh)
Bunga kantan                - 1 ulas (dihiris halus)
Daun Kesum                   -agak2
Asam keping                  - (2 ketui)
Secukup rasa

Bahan2 nak d'tumis

Panaskan minyak..
Tumis bahan2 A yang d'blender tadi dan masukkan asam keping.Buh air skit sebab xnak kuah jadi terlalu pekat..
Masukkan bunga kantan yang telah d'hiris bersama daun kesum (setengah org masuk seketui terus bunga kantan tapi nis hiris halus2 sebab bila makan boleh terasa kunyah2 bunga kantan tue)..
Masukkan bendi dan tomato dalam 5minit masukkan ikan..
Akhir sekali masukkan secukup rasa..nis kalo nak masak asam pedas memang x buh garam,gula atau pak aji sebab secukup rasa tue dah sebatikan rasa dalam masakan tue..

Bila kuah dah naik minyak..bleh tutup api..

siap dihidang..mudahkan..


Monday, 6 February 2017

Prawn Recipe - Indian Spicy Prawn Masala Recipe | Indian Prawn Curry | Lalit Kumar Kitchen


Prawn Masala Recipe

Ingredients for Prawn Masala Recipe

  • Jumbo prawns shelled and deveined 12-15

  • Onions 1 1/2 medium

  • Oil 3 tablespoons

  • Curry leaves 15-18

  • Ginger roughly chopped 1 inch

  • Garlic cloves 4-5

  • Dried red chillies broken 2-3

  • Tomato 1 medium

  • Freshly scraped coconut 1 tablespoon

  • Fennel seeds (saunf) 1 teaspoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Green chillies 2

  • Garam masala powder 1 teaspoon


Step 1

Roughly chop onions.

Step 2

Heat oil in a non-stick pan, add curry leaves and onions and saute till brown.

Step 3

Put ginger, garlic, dried chillies in a mixer jar. Quarter tomato and add to the mixer along with coconut, fennel seeds and 3 tbsps water and grind to a smooth paste.

Step 4

Add ground paste to the pan and cook for 2-3 minutes.

Step 5

Put the prawns in a bowl, add salt, turmeric powder and red chilli powder and mix well. Set aside to marinate for about 5 minutes.

Step 6

Slit green chillies without cutting through and add to the pan and mix well. Add marinated prawns and mix well. Cover and cook till the prawns are done. Add garam masala powder and mix well.

Step 7

Transfer into a serving bowl and serve immediately.

Sunday, 5 February 2017

#SeleraBajetMelaka Asam Pedas Claypot Kota Laksamana


4 potong ikan ~ pari, parang, tenggiri atau kembung
1 sudu teh halba
1 ikat daun kesum
10 batang bendi atau terung
1 kuntum bunga kantan
1 cawan air asam jawa
minyak untuk menumis
garam gula secukup rasa

Bahan Kisar

3 ulas bawang merah
1 ulas bawang putih
2 cm halia
1 senduk cili kisar ~ kalau cili jenis pedas boleh kurangkan
3 cm belacan
2 cm kunyit hidup
1 sudu besar lada hitam ~ bagi yang tak kuat pedas boleh kurangkan
3 batang serai ~ 1 kisar 2 lagi di titik

Panaskan minyak dalam kuali
Kemudian masukkan halba dan tumis hingga kuning
Bila dah kuning terus masukkan bahan kisar dan tumis sampai garing
dan terbit minyak.
Bila dah betul-betul garing, masukkan sedikit gula. Anggaran 1/2
sudu besar
Kemudsian masukkan daun kesum dan bunga kantan
Jika kuah kering tambahkan air
Biarkan di merenih kemudian masukkan ikan
Masukkan juga air asam jawa
Biarkan ikan empuk
Akhir sekali masukkan bendi dan terung
Perasakan dengan garam dan secukup rasa.
Biar dia mendidih sebentar dan kuah sedikit pekat
Bolehlah hidangkan bersama nasi hangat, ikan goreng dan sambal

Asam pedas ni lagi lama di perangat lagi sedap!
Selamat mencuba


Resepi Asli Asam Pedas Johor

1 ekor ikan merah sederhana besar - di potong sederhana besar
1 ikat daun kesum
1 batang serai - diketuk
3/4 cawan air asam jawa (3 sudu besar asam jawa, dibancuh dengan 1/2 cawan air)
Garam dan sedikit gula
Minyak untuk menumis

Bahan Kisar Asam Pedas Johor

1 cawan cili kisar
1 inci kunyit hidup
1 inci halia
1 biji bawang besar
5 biji bawang merah
3 ulas bawang putih
Air secukupnya - lebih kurang 4 cawan

Bahan-bahan tambahan ikut suka;

2 biji tomato-belah 4
1 btng bunga kantan-belah 2
1/2 inci belacan - dibakar. (Untuk dicampur dalam bahan kisar)

Cara-Cara Menyediakan Asam Pedas Johor Yang Asli 
Ikan di siang, bersihkan, cuci dan toskan.
Panaskan minyak dalam periuk, tumis bahan kisar halus hingga naik bau, masukkan serai, masukkan cili kisar dan masak hingga terbit minyak. Masa menumis guna api sederhana dan sentiasa kacau perlahan-lahan.
Masukan air dalam 1 cawan dan biarkan mendidih.
Bila mendidih, masukkan ikan dan jus asam jawa, gaul rata dan biar mendidih.
Tambah daun kesum.
Pekat atau cairnya kuah, bergantung citarasa masing-masing.
Tambahkan air dalam 3 cawan lagi.
Biarkan mendidih lagi. Perasakan dengan garam dan sedikit gula. Biar masak dengan api sederhana. Bila sudah masak, angkat dan hidangkan bersama nasi putih.

Boleh tambah tomato, bunga kantan dan sayur bendi (jika suka.) Asam pedas Johor yang asli tidak perlu tambah banyak bahan hiasan. Okay...

Selamat mencuba resepi asli asam pedas Johor yang lazat. Dan, yang penting mudah!
Kongsikan jika suka, sebarkan bahagia.

Sumber: http://adf.ly/1jKCtH