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Chinese Food (MASAKAN CINE); cube2
Topic Started: Tue Apr 12, 2005 3:08 pm (4,238 Views)
sweet_potatoes
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Rakan Karyawan - Quality Award Winner: FEB 2005
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SWEET AND SOUR CHICKEN

<Ingredients>

Marinade

1 tablespoon light soy sauce
Half teaspoon kosher salt
1 teaspoon oriental sesame oil
1 tablespoon corn oil
1 garlic clove
1 Cup assorted vegetables, such as sliced peppers, carrots, snow peas cut in half, sliced water chestnuts

Sauce

4 tablespoons sugar
4 tablespoons distilled white vinegar
2 tablespoons catsup
2 tablespoons soy sauce
Half Cup Chicken Broth(recipe here)
1 tablespoon cornstarch

Batter

Half cup all purpose four
Half-cup cornstarch
Half teaspoon salt
2 teaspoons baking powder

2/3 Cup cold water, approximately
2 cups corn oil for frying
half Cup pineapple chunks or lychee

Preparation

1. Using a sharp knife, loosen the skin, meat and cartilage from the narrow end of each chicken wing. Pull the meat back over the meatier end, turning the skin inside out and exposing the meat on the inside so wing looks like a lollipop. In a bowl combine the marinade ingredients, add the chicken and let stand for 20 minutes.

2. Heat the tablespoon of corn oil in a medium saucepan and toss in the garlic and vegetables. Stir-fry with a wooden spoon for 2 minutes, then turn off the heat. Discard the garlic. Combine the sauce ingredients and stir into the saucepan mixture. Place the saucepan near the stove, to be cooked later. In a bowl mix the batter ingredients until smooth.

3. Heat the 2 cups of oil in a wok to about 325_ F. While the oil is heating, remove 1 tablespoon of warm oil from the wok and stir it into the batter. Dip each wing into the batter and deep fry as many pieces as will float freely until golden brown, crisp and cooked, about 5 or 6 minutes. Turn once or twice while frying so the pieces fry evenly. Remove and drain. The chicken can be kept warm on a rack over a shallow baking pan in a 180_ F. oven. Continue the procedure until all the chicken is fried.

4. When the chicken is almost finished frying, restir the sauce to dissolve the cornstarch. Place saucepan over medium heat and, while stirring, boil until the sauce thickens and becomes clear. Stir in the fruit and turn off the heat.

5. Place the chicken on a large serving dish. Pour the sauce with the vegetables and fruit over it, and serve immediately.

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edaos
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Rakan Mesra - Amicable Winner: FEB 2005
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sweet_potatoes
Apr 12 2005, 02:08 PM
SWEET AND SOUR CHICKEN

<Ingredients>

Marinade

1 tablespoon light soy sauce
Half teaspoon kosher salt
1 teaspoon oriental sesame oil
1 tablespoon corn oil
1 garlic clove
1 Cup assorted vegetables, such as sliced peppers, carrots, snow peas cut in half, sliced water chestnuts

Sauce

4 tablespoons sugar
4 tablespoons distilled white vinegar
2 tablespoons catsup
2 tablespoons soy sauce
Half Cup Chicken Broth(recipe here)
1 tablespoon cornstarch

Batter

Half cup all purpose four
Half-cup cornstarch
Half teaspoon salt
2 teaspoons baking powder

2/3 Cup cold water, approximately
2 cups corn oil for frying
half Cup pineapple chunks or lychee

Preparation

1. Using a sharp knife, loosen the skin, meat and cartilage from the narrow end of each chicken wing. Pull the meat back over the meatier end, turning the skin inside out and exposing the meat on the inside so wing looks like a lollipop. In a bowl combine the marinade ingredients, add the chicken and let stand for 20 minutes.

2. Heat the tablespoon of corn oil in a medium saucepan and toss in the garlic and vegetables. Stir-fry with a wooden spoon for 2 minutes, then turn off the heat. Discard the garlic. Combine the sauce ingredients and stir into the saucepan mixture. Place the saucepan near the stove, to be cooked later. In a bowl mix the batter ingredients until smooth.

3. Heat the 2 cups of oil in a wok to about 325_ F. While the oil is heating, remove 1 tablespoon of warm oil from the wok and stir it into the batter. Dip each wing into the batter and deep fry as many pieces as will float freely until golden brown, crisp and cooked, about 5 or 6 minutes. Turn once or twice while frying so the pieces fry evenly. Remove and drain. The chicken can be kept warm on a rack over a shallow baking pan in a 180_ F. oven. Continue the procedure until all the chicken is fried.

4. When the chicken is almost finished frying, restir the sauce to dissolve the cornstarch. Place saucepan over medium heat and, while stirring, boil until the sauce thickens and becomes clear. Stir in the fruit and turn off the heat.

5. Place the chicken on a large serving dish. Pour the sauce with the vegetables and fruit over it, and serve immediately.

ermder resepi baru.nyum2 sedap nyer.............. :D
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sweet_potatoes
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STEAMED FISH WITH GINGER SAUCE

Serves 2 to 4
This time the fish is steamed with just a little rice wine, and in the sauce the individual flavors of the ginger and scallions are released in the oil before the soy sauce and sugar are added. When the fish and sauce are brought together, the flavors are subtle yet complex.

Ingredients

1 sea bass, about 1 half to Pounds, cleaned but with head and tail on
half teaspoon kosher salt
2 tablespoons rice wine

Sauce


3 tablespoons corn oil
2 tablespoons finely shredded fresh ginger
2 scallions, shredded fine
3 tablespoons soy sauce
half teaspoon sugar
Few sprigs fresh coriander, for garnish

Preparation

1. Trim the fins off the fish. Rinse and dry with paper towels. On both sides of the fish cut 2 diagonal slashes almost to the bone, about 1 half inches apart. This permits more even steaming and also allows the seasonings to penetrate more of the fish. Place the fish on an oblong serving platter and sprinkle both sides with salt. Drizzle the rice wine on top.

2. Bring 2 inches of water to a boil in a steamer large enough to accommodate the serving platter. Place the platter with the fish on a rack in the steamer. Cover and steam for 12 minutes or until done. The fish is cooked when you can pierce through the center with a chopstick.

3. Heat a small skillet until medium hot and add the oil and shredded ginger. Turn the heat to low and cook the ginger for a few seconds. Turn off the heat and add the scallions, then stir in the soy sauce and sugar. Gently stir the sauce once, then remove the skillet from the heat.

4. Remove the platter with the fish from the steamer and carefully pour off any accumulated liquid. Pour the hot ginger and scallion sauce over the fish and garnish with the coriander. Serve immediately.

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sweet_potatoes
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ASPARAGUS & SESAME CHICKEN SOUP

Serving Size: 4



Ingredients


2 lbs. chicken

3 tablespoon sesame oil

6 slices ginger root

1/2 cc medium sherry

1/2 tablespoon salt

2 cc warm water

1 tablespoon sugar

1/2 button mushroom

8 fresh asparagus


Methods


1. Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. Peel and slice ginger root.

2. Wash and cut asparagus into 2" sections.

3. Heat wok to medium hot. Add sesame oil.

4. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok.

5. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.

6. When sherry boils, add water and sugar.

7. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.

8. Add mushrooms and asparagus, simmer for another 15 minutes.

9. Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.
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sweet_potatoes
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Rakan Karyawan - Quality Award Winner: FEB 2005
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YAU CHAR KOAY

Resepi Char Koi ni sama dengan Kueh Paktungku. Bahasanya yang lain satu Chinese satu Malay. :D

:unsure: Bahan-bahan :

Tepung gandum
Air
Sedikit yis
Sedikit gula & garam

:r Cara-caranya:-

Semua bahan tadi digaul kemudian biarkan selama 1/2 jam.
Selepas tu canai dan potong agak-agak sebesar 2 jari.
Bolehlah digoreng dengan minyak yang banyak.
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sweet_potatoes
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Rakan Karyawan - Quality Award Winner: FEB 2005
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SUP MAKARONI

:arr: Bahan - bahan

2 ketul dada ayam: potong kecil-kecil
1 inci halia
2 ulas bawang putih
2 biji bawang merah sederhana besar
1 inci kayu manis
2 kuntum bunga lawang
1 paket rempah sup adabi
1 bungkus makaroni yang pendek-pendek tu.
sedikit daun bawang dan daun sup
garam untuk perasa
sedikit minyak masak

:blush: Cara memasak :

- Rebus makaroni sehingga lembut dan toskan dalam tapis besar.
- Jiruskan air masak sejuk atau filtered water ke atasnya supaya ia tak melekat.
- Halia, bawang putih dan bawang merah digrind halus.
- Tumiskan bahan-bahan yang dah digrind dengan bunga lawang dan kayu manis dalam periuk.
- Bila dah wangi, masukkan air sebanyak mana suka sebab nak buat sup.
- Bila mendidih masukkan ayam yang dah dipotong kecil-kecil. Tambah garam. Didihkan beberapa ketika.
- Akhir sekali masukkan makaroni yang dah direbus tadi. Biarkan mendidih dan tutup api. Taburkan daun sup dan daun bawang. Nak sedap lagi :rolleyes: tabur bawang goreng masa nak makan.

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adieyza
Rakan Mesra
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wow....macam sedap je....
nk kena cuba nie....
sweet dh cuba ke?
atau bagi resepi je?
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sweet_potatoes
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adieyza
May 14 2005, 12:10 PM
wow....macam sedap je....
nk kena cuba nie....
sweet dh cuba ke?
atau bagi resepi je?

mestilah dah
owang suke masak
pastue nyum nyum ahh :D
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