Garam Masala/Ibu Rempah & Rempah Kari (Homemade Garam Masala & Curry Powder)
Assalamualaikum dan salam sejahtera kawan-kawan,
untukvideo kali ini Cik Bonda ingin berkongsi cara-cara membuat Garam Masala atau Ibu Rempah. Dengan menggunakan Garam Masala ini, Cik Bonda akan menunjukkan pula bagaimana untuk membuat Rempah Kari. Minta maaf semua patutnya kena masukkan serbuk halia dalam bancuhan garam masala tadi tapi masa Cik Bonda masukkan terlupa ambil video. Minta maaf sekali lagi. Wow rempah kari boleh dibuat sendiri? Ya betul. Jom cuba! Ala Senang Je!
I created this content to share all those cooking recipes that I have cook for years. I am very passionate about cooking and love to share these recipes with all of you. Please kindly like, subscribe and share this video.
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Malaysian Chicken Curry | Roti Canai Chicken Curry Recipe | Roti Canai Curry Sauce | Roti Canai
Malaysian Curry Chicken or Kari Ayam with Roti Canai is one of Malaysia's most popular main courses. Ingredients like fresh coconut milk, spices, and curry leaves give this curry a flavourful aromatic, and thick texture. It goes excellent with Roti Canai or Parota. Malaysian chicken curry can be cooked with or without Potato. When served along with Roti Canai or Rice is a perfect combination. This curry is mainly made from fresh coconut milk, spices, and curry leaves. The chicken is then cooked in this rich coconut gravy. This curry is so vibrant and delicious that you definitely won't resist. Add in more Curry leaves to enhance the flavor.
Malaysian Chicken Curry, Locally known as ‘Kari Ayam’ is one of the most popular curries in Malaysia. Other curries that you would love are Thai Green Curry Chicken, Thai Red Curry Chicken, Creamy Chicken Curry, Bengali Fish Curry, Mangalorean Prawns Curry
Substitutes
Candlenuts - Macadamia Nuts or Cashew Nuts
Shallots - Red Onions
Written Recipe:
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Kari Ikan cara SUGU PAVITHRA, Easy Fish Curry Recipe, Malaysian Curry, Kari Ikan Bawal Emas
Kari Ikan cara SUGU PAVITHRA I Fish Curry Recipe I Kari Ikan Bawal Emas
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Updated 13/6/2021-Resepi Kari Ikan pekat sempena menu lockdown 3.0 boleh juga klik sini
Kari ikan cara sugu pavithra pernah menjadi resepi viral mudah dan sedap sewaktu pkp 1.0 dulu, malah masih menjadi menu viral pkp 2.0 sekarang ini.
Resepi kari ikan sugu pavithra nampak seperti kari ikan mamak & indian style. Cara masak kari ikan sugu pavithra ini nampaknya berlainan dari kari ikan melayu kerana kari ikan sugu pavithra ada banyak step yang perlu diikuti. kena hafal step tu, kalau tak biasa boleh terlupa step
Kari bawal emas kalini akan dimasak ikut cara masak kari ikan sugu pavithra, tak pasti samada resepi ini adalah sama seperti resepi kari ikan mamak atau tidak. Semestinya berbeza dengan resepi kari kepala ikan sebelum ini
Selain kari ikan bawal, ikan lain yang sedap dimasak kari ialah kari ikan kembung, kari ikan pari, kari ikan merah, kari ikan mayong dan boleh disesuaikan dengan ikan lain juga ikut kesukaan masing-masing.
BAHAN-BAHAN
-2 ekor ikan bawal emas (dipotong)
-4 sudu besar serbuk kari ikan (dibancuh dengan sedikit air)
-1 biji bawang merah besar (dihiris)
-1 labu bawang putih (dihiris)
-1 sudu besar halia ditumbuk
-1 sudu besar halba campur
-air asam jawa (setengah kepal asam jawa dicampur dengan sedikit air)
-3 tangkai daun kari
-2 biji tomato dibelah
-3 biji terung bulat (dibelah & direndam dalam air garam cara sugu pavithra bagi mengelakkan terung bertukar warna
-3 tangkai cili hijau (dibelah dua)
-9 bendi
-santan kotak (nak guna santan segar pun boleh)
-daun ketumbar (sebagai hiasan)
CARA MASAK KARI IKAN cara Sugu Pavithra
1.Panaskan minyak dan masukkan halba campur
2.Kemudian masukkan bawang merah & bawang putih...kacau
3.Bila bawang dah naik bau masukkan cili hijau & halia yang telah ditumbuk...kacau
4. Masukkan dauk kari bersama tangkainya sekali (kari ikan cara sugu pavithra)
5.Masukkan tomato, kemudian masukkan bendi...kacau
6.Masukkan bancuhan serbuk kari...kacau sebati
7.Masukkan air secukupnya
8.Masukkan air asam jawa
9.Masukkan sedikit santan (jangan banyak sangat)
10.Masak dan kacau sehingga ia mendidih
11.Dah mendidih masukkan bendi kemudian perasakan dengan garam
12.Masukkan kesemua potongan ikan
13.Kacau perlahan-lahan sahaja supaya ikan tidak hancur
14.Masaklah sehingga ikan betul-betul masak & sebati dengan kuah kari
15.Akhir sekali taburkan daun ketumbar sebagai hiasan juga penambah rasa
16.Siap untuk dihidang!
INGREDIENTS fish curry
-2 golden pomfret fish (cut)
-4 tablespoons fish curry powder (mixed with a little water)
-1 large onion (sliced)
-1 pumpkin garlic (sliced)
-1 tablespoon pounded ginger
-1 tablespoon mixed 'halba'
-tamarind paste
-3 stalks of curry leaves
-2 tomato
-3 round eggplant seeds (sliced & soaked in salt water sugu pavithra method to prevent eggplant from changing color)
-3 stalks of green chilli (cut in half)
-9 lady fingers @ okra
-coconut milk
-coriander leaves (as a garnish)
HOW TO COOK FISH CURRY @ HOW TO MAKE FISH CURRY.....follow video
LAIN-LAIN RESEPI KARI
Resepi kari ikan ala sugu pavithra
Resepi kari ayam tanpa santan
Resepi kari kepala ikan
Resepi kari ikan pekat likat
Resepi kari jepun
Resepi kari ketam tomyam
Resepi mee kari
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#karimalaysia #kariikanmalaysia #resepiviralmudahdansedapkariikanbawal #fishcurry #fishcurryrecipe #kariikanbawal #spiceeatsfishcurry
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#streetfood #malaysiastreetfood #foodie #klfoodie #foodporn
Asam Pedas Fish Recipe | Malay Spicy Sour Tamarind Fish Curry
Today we're making Asam Pedas or Fish cooked in a Spicy Tamarind Gravy. Asam Pedas literally translates as 'Sour Spicy'. This is a Malay style of fish curry, it's spicy, sourness makes it addictively more-ish, especially when served with rice.
I used Tenggiri here, or Mackerel, but you can essentially make this with your favourite fish, such as salmon (my fave!), sting ray, snapper, or pomfret.
00:20 - Preparing the Tamarind or Asam
00:48 - Preparing Dried Chillies
01:19 - Blending up the Spice Base Paste
02:11 - Cooking the Dish
How to make basic Dried Chilli Paste:
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Ingredients:
- 300g of Fish (I used Mackerel or Ikan Tenggiri)
- 3-4 stalks of Okra
- 1-2 Tomatoes
- 1/4 cup Cooking Oil
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Tamarind or Asam Paste + 100ml of water to create a juice*
- 1-2 stalks of Vietnamese Mint Leaves or Daun Kesum (I used Curry Leaves, kaffir lime leaves is also a good alternative)
- 2 cups Water
Blended Paste:
- 2 tbsps of Dried Chilli Paste or 10 stalks of Dried Chillies, soaked in boiling water
- 1 Onion
- 2 Garlic
- 1 inch Ginger
- 1 tsp Turmeric Powder
- 1 tsp Belachan or Dried Shrimp Paste
- Water for easier blending
More info here:
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The BEST REMPAH | How to make Rendang Beef - 牛肉仁当
⬇️ Ingredients below ⬇️
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Beef Rendang is probably one of the most iconic Asian meat dishes, and worthy of that claim. Our mix of freshly made rempah and toasted coconut adds a load of flavour to the beef.
What this dish needs is TIME. When you slowly braise the meat until it’s tender, the result is beef that has absorbed the spices, waiting to be finished off with chopped kaffir lime leaves! We replaced half of the coconut milk with low fat milk for less sinful, yet equally yummy taste! You can also fry the rempah in coconut oil too, instead of regular cooking oil. Or if you can cook this beef rendang in an instant pot or electric pressure cooker!
⬇️ Ingredients here ⬇️
1 kg chuck beef (cut into 4 cm cubes)
1½ cups grated coconut
2 sticks cinnamon
1 star anise
5 cloves
10 cardamom seeds
1 tsp cumin seeds
25g palm sugar (adjust to taste)
Salt to taste
100 ml coconut milk
100 ml low fat milk
200 ml water
5 kaffir lime leaves chopped finely
200 ml oil
Rempah / spice paste:
15 shallots
30g galangal (blue ginger)
30g ginger
15g turmeric
6 cloves garlic
2 lemongrass (white portion only)
4 tbsp dried chilli paste
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Full recipe:
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How to Make the BEST Malaysian Curry!
It's Wok Wednesday and today Jeremy is making Nasi Kandar, a rich and fragrant chicken curry served with steamed pandan coconut rice.
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- How to Make the BEST Malaysian Curry! | Wok Wednesdays -
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