How To make Gulai Merah(Red Short Ribs Of Beef)

Dahsyat Sungguh Lamb Shank Dalam Set Supreme Matador Ni ???? (ENG SUBS)

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MALAY DESCRIPTION:
Ini bukan Lamb Shank biasa beb. Untung orang Shah Alam ada port untuk makan Lamb Shank best dah lepas ni. Satu set Supreme Matador tu boleh makan sampai 4-5 orang. Memang puas hati. Jom singgah WM FOOD STATION ni (Boleh WAZE atau Google Maps).
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Masak Lemak Putih Daun Geti/Turi dengan Ubi Keledek [Geti Leaves in Coconut Broth w Sweet Potatoes]

Producer / Visual : Shahrin [ i.g @zzmelayu ]
Director / Visual : Iqmal Mustaffa [ i.g @iqmal666 ]
Chef / Host : Azah Johari [ i.g @chefazah ]
Animator : Leah [ i.g @leah_sams ]

All video content is registered & trademark under copyright of
Senduk Kayu [ 202003240763 ( 003161098-A ) ] . Any illegal reproduction, personal & commercial usage, without permission of this content will result in immediate legal action.

[English subtitles available]

Resipi ini sesuai untuk ibu yang sedang menyusu kerana daun geti mempromosikan mengeluaran susu untuk ibu. Ubi keledek digunakan kerana ubi keledek tidak berangin.Bayi sudah tentu tidak kembung.

1.1 ikat daun geti/turi direlai
2. 2 biji keledek perang sederhana besar dikupas dan dipotong.
3. 1/2 cawan ikan bilis digoreng tanpa minyak
4. Santan pekat dari sebiji kelapa
5. 2 cili kering digoreng tanpa minyak.
6. 2 biji bawang merah dimayam.
7.garam secukup rasa.

Cara-cara.
1. Panaskan kuali, masukkan air dan rebus keledek sehingga lembut,
2.Masukkan bilis, bawang dan cili kering.
3.Masukkan santan dan garam secukup rasa. Biar api sederhana sehingga mendidih.
4.Masukkan daun ...biar sehingga daun lembut.Tutup api.

JADI JAGOAN MASTERCHEF DENGAN CARA INI!

Di episode kali ini kita bikin Steak ala jagoan master chef, kalo kalian yang ingin menjadi Masterchef Tonton videonya sampai habis! dijamin jagooo!!

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#ArnoldPoernomo #Tutorial #JagoanMasterchef

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Gulai Ikan Nyiuk-Nyiuk dengan Kacang Bendi/Lendiaq [ Big-Eye Trevally Curry with Okra ]

Producer / Visual : Shahrin [ i.g @zzmelayu ]
Director / Visual : Iqmal Mustaffa [ i.g @iqmal666 ]
Chef / Host : Azah Johari [ i.g @chefazah ]
Animator : Leah [ i.g @leah_sams ]

All video content is registered & trademark under copyright of
Senduk Kayu [ 202003240763 ( 003161098-A ) ] . Any illegal reproduction, personal & commercial usage, without permission of this content will result in immediate legal action.

[English subtitles available]

Di Negeri Kedah, Ikan nyiuk - nyiuk selalunya dibuat gulai dengan kacang lendiaq. Gulai saya tidak pakai santan , agak cayaq dan masam. Bagi saya, ikan nyiuk - nyiuk lebih sedap dari ikan bawai.


1 ekor ikan nyiuk nyiuk sederhana besar (dalam 500g di potong 3)
2.1 cawan rempah kari ikan dicampur dengan 1 cawan air kelapa dan sedikit minyak.
3. 1/2 inchi halai, 3 ulas bawang putih, 3 biji bawang merah, sebiji bawang besar dihiris halus.
4. 1/2 cawan minyak.
5. 1 sudu besar minyak sapi
6. 2 tomato
7. 9 bendi kecil
8. 3 helai daun kari dan 3 helai daun ketumbar.
9. 1 sudu besar *halba campur.
10. Garam secukup rasa.
11. 2 camca besar pes asam jawa.

Cara- cara
1.panaskan kuali dan masukkan minyak.
2. Tumis bahan hirisan sehingga kuning
3.masukkan halba campur dan daun kari dan batang daun ketumbar.
4. Masukkan rempak kari dan masak diatas api sederhana selama 40 minit.
Masukkan air asam jawa dari 2 camca besar pes.
5. Setelah mendidih masukkann ikan.
6. Masukkan garam secukup rasa.
7. Sementara ikan masak , celur kacang bendi dengan air panas dan biar 5 minit. Tapis.
8.Tutup api, masukkan minyak sapi, bendi dan tomato yang dibelah empat.
9. Tabur daun kari dan daun ketumbar yang selebihnya.

Note:
*halba is a mixture of equal portions of these seeds; Black mustard, White mustard, Cumin, Fennel, Fenugreek

Slow Cooker Whole Chicken {much better than buying a rotisserie chicken!}

SLOW COOKER WHOLE CHICKEN

--------------Click on SHOW MORE to see the FULL RECIPE--------------
We love making a whole chicken in the slow cooker instead of buying a rotisserie chicken. Use the leftovers for tacos or soup the next day.

RECIPE:

INGREDIENTS:
5 lb. small whole chicken (look for a chicken that is on the smaller size around 4-5 lbs.)
1/2 cup butter
1 lemon (optional)
4 carrots - peeled and halved
1 red onion - peeled and quartered
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper

SLOW COOKER SIZE: 6-quart or larger

INSTRUCTIONS:
Add the carrots and onion to the bottom of the slow cooker.
Remove the chicken from its packaging. Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid from the inside of the chicken.
Add the chicken on top of the vegetables.
Pour over the melted butter over the chicken.
Cut the lemon in half and squeeze over the chicken.
Sprinkle over the seasonings evenly.
Place the lid on the slow cooker.
Cook on LOW for 7-8 hours. This can vary for each chicken you cook, for they can vary in size. You know the chicken is done cooking when the drumsticks start pulling away from the breasts and the juices run clear. If you are concerned if your chicken is done, use a thermometer. 165° Fahrenheit is the safe temperature for chicken.
PRINTABLE RECIPE AND NUTRITIONAL INFO:

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475

How To Make Beef Rendang - Indonesia’s No. 1 Beef Curry | Naz It Up

How to make Beef Rendang-Indonesia’s No 1 Beef Curry Video Tutorial

Beef Rendang is slow cooked to perfection in rendang curry paste, coconut milk, kerisik (toasted grated coconut butter) and tamarind juice.

How to Make Rendang Curry Paste

Throw in all the raw ingredients into the blender, add a quarter cup of water and blend until a smooth paste is attained. Transfer the rendang curry paste into a bowl and set it aside.

How to Make Beef Rendang Curry

Heat oil in a dutch oven or heavy bottom pan. Add the bruised lemongrass stalks, followed by the Rendang curry paste. Saute in medium flame upto 10 min until the water in the Rendang curry paste evaporates and the curry paste turns slightly dark. Add the powdered and dry spices (coriander, cinnamon, star anise, cardamon, bay leaves) and mix until well incorporated with the curry paste. Add the beef pieces, saute for upto 10 min or until the beef loses its raw/red color.

Add the coconut milk, scape the bottom of the pot to make sure no curry paste is sticking to the bottom of the pot. Add salt, palm sugar and kaffir lime leaves. Cover and let the Beef Rendang curry simmer in medium-low flame for an hour. Keep checking and stirring every 15-20 min.

Take the lid off after 2 hours of covered cooking and bring the flame to medium, allowing the curry to further reduce. Prepare the Kerisik but toasting grated coconut on medium flame for around 10 min or until it has turned caramel colour. Pound the grated coconut in a mortar once it has slightly cooled, into a fine paste. Add the Kerisik into the Rendang curry and mix well.

Prepare the tamarind paste, add to the Rendang curry and mix well. After around 3 hours, a thick, rich, caramelized Rendang Beef curry is ready.

Serve the Beef Rendang Curry with warm aromatic rice.

Serves: 6
Cooking time: 4 hours

Ingredients for Rendang Curry paste

4 large Spur Chillies (alternatively 10 red bird’s eye chillies-deseeded)
10 Dry Red Chillies
6 Shallots
1 thumb size Ginger
1 thumb size Galangal
½ an inch Raw Turmeric
1 head of Garlic
4-5 Candlenuts

Ingredients for Beef Rendang Curry
1300 gm (3 lb) Beef (Thick & large mix pieces of Chuck Roast & English-style Short Ribs)
2 tbsp Coriander Powder
1 inch Cinnamon Stick
5 Cardamon
2 Star Anise
2 Bay Leaves
5 Kaffir Lime Leaves
3 Lemongrass
1 ltr Coconut Milk
½ cup Fresh or Frozen Grated Coconut (Kerisik-caramel coconut butter)
1 tsp Tamarind Pulp (diluted in ½ cup water)
1 ½ tbsp shaved Palm Sugar
Salt (to taste)
4 tbsp Coconut Oil (to be used as cooking oil)

#BeefRendang #IndonesianFood #NazItUp