Legasi 146 Tahun Tanjong Malim Perak - Majalah 3

Tawau.. Syurga Makanan Laut - Majalah 3

KOTA KINABALU- Sabah yang kaya dengan sumber perikanan dan marin merupakan syurga makanan laut (seafood heaven) di negara ini, kata Presiden Malaysia-China Chamber of Commerce (MCCC) Cawangan Sabah, Datuk Frankie Liew. Frankie berkata keistimewaan Sabah sebagai syurga makanan laut perlu dipertahankan kerana ia merupakan salah satu daya tarikan pelancong selain keindahan alam semulajadi yang dimiliki negeri ini. “Keistimewaan Sabah yang kaya dengan sumber perikanan menyebabkan ia jadi pilihan pelancongan asing terutama dari China, Jepun, Korea, Hong Kong, Amerika Syarikat dan lain-lain datang melawat Sabah semata-mata mahu menikmati makanan laut Sabah yang segar”, katanya. Beliau berkata kepada pemberita setelah merasmikan Restoran Makanan Laut baharu- Ocean City Seafood Restaurant di Star City, disini, hari ini. Dalam masa sama, beliau mengalu- alukan langkah kerajaan negeri melarang pengeksportan ikan-ikan segar dan hidup amat dialu-alukan kerana pelancong asing dan juga rakyat Sabah berpeluang menikmati bekalan makanan laut yang segar. Sementara itu, Pengarah Ocean City Seafood Jack Loh berkata restoran itu beroperasi mulai 20 Disember 2016 dan kini menawarkan harga istimewa untuk hidangan ketam dan udang sehingga 15 Januari 2017.-SayangSabah Baca selanjutnya di Sayang Sabah - https://www.sayangsabah.com/sabah-syurga-makanan-laut-frankie/

Kerbau Oh Kerbau

Kerbau 'Koboi' Kampung Lukut

 Menangkap kerbau liar bukanlah sesuatu yang mudah tambah lagi kerbau yang hidup meliar di Kampung Lukut, dalam daerah Kota Tinggi, Johor. Lebih 130 ekor kerbau dibiarkan hidup meliar di ladang kelapa sawit kampung tersebut yang lebih dimiliki 40 orang tuan. Namun, menjadi persoalan, bagaimana hendak mengenali setiap kerbau yang perlu ditangkap? “Kalau nak tangkap ni semua orang boleh tangkap, tapi selain berani, si penangkap kerbau juga perlu kenal kerbau mana yang nak ditangkap,” kata Nurul Hisham Nordin yang merupakan ketua penangkap kerbau atau Penanjo

 Sop Tulang Daging Kerbau


Bahan-bahan

    500 gr tulang daging bagian paha (bisa daging apa saja, kalau saya pakai daging kerbau)
    3 buah kentang
    3 buah wortel
    1 buah brokoli ukuran sedang
    1/2 ons seledri, potong sesuai selera
    1/2 ons bawang prei, potong sesuai selera
    2 sdm minyak goreng untuk menumis
    4 liter air
    4 siung bawang merah, iris tipis
    3 siung bawang putih, iris tipis
    2 buah tomat, potong dadu
    1/2 sdm merica
    5 biji lawang kaleng (pekak)
    5 biji cengkeh
    5 biji kapulaga
    1 biji pala
    1 ruas lengkuas, memarkan
    1 ruas jahe, memarkan
    1 ruas kayu manis
    secukupnya garam
    royco kaldu ayam secukupnya,



    Siapkan panci berisi air. Rebus tulang hingga dagingnya empuk.

    Masukkan kapulaga, cengkeh, biji pala, lawang kaleng (pekak), kayu manis, jahe, & lengkuas ke dalam rebusan tulang.

    Setelah daging empuk, matikan api. Diamkan sejenak hingga lemak dagingnya naik ke permukaan. Ambil lemak dengan serokan lalu buang.

    Siapkan wajan berisi minyak goreng untuk menumis.

    Tumis bawang merah & bawang putih hingga kecokelatan.

    Masukkan daging yang sudah direbus. Tumis sampai dagingnya meresap dengan minyak.

    Masukkan air rebusan daging kedalam wajan.

    Setelah mendidih, masukkan kentang & wortel.

    Setelah kentang & wortel matang, masukkan brokoli, seledri, bawang prei, & tomat.

    Tambahkan merica, garam, & royco kaldu ayam secukupnya.https://cookpad.com/id/resep/988771-sop-tulang-daging-kerbau

Jenguk Dapur - Gobang Maju Patin Tempoyak

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 Masak Tempoyak Ikan Patin Resepi Asli Temerloh

Masak Tempoyak Ikan Patin Versi Asli Temerloh
Oleh: Azie Kitchen

Bahan bahan:
1 ekor patin saiz sederhana
2 senduk tempoyak
4 cawan air - agak agak pekat kuah disukai
1 biji cili merah - opsyenal untuk bagi kuah merah jer
Segenggam cili padi merah - ikut pedas disukai
1 inci kunyit hidup
Secekak daun kesum
Sedikit garam

Cara cara:
Tumbuk cili merah, cili padi dan kunyit hidup. Jangan sampai terlalu hancur pulak. Kemudian masukkan tempoyak dan ditumbuk supaya bergaul rata.
Masukkan ikan dan kesemua bahan ke dalam periuk. Masaklah dengan api perlahan sehingga ianya merenih dan menggelegak.Setelah menggelegak, masukkan daun kesum. Masak dalam 2-3 minit sahaja dan bolehlah tutup api.  Nota:
Kalau tempoyak kurang masam, bolehlah tambah sedikit asam keping.

Basuh ikan dengan tepung gandum untuk menghilangkan bau hanyir ikan sungai.http://www.aziekitchen.com/2014/01/masak-tempoyak-ikan-patin-resepi-asli.html



Ikan Patin Masak Tempoyak Versi Perak

Bahan-bahan:
1 ekor ikan patin @ mana2 ikan sungai yang kome suke
4 biji cili merah
2 senduk tempoyak (saiz sedang)
Sedikit serbuk kunyit
2 batang serai - ketuk
1 helai daun kunyit - kakG tambah
1 batang timun - jika suka (kakG suka guna taugeh kasar)
3-4 gelas air atau mengikut yang disukai
Garam
Secubit gula

Cara-cara:
Blender kasar cili merah atau ditumbuk kasar. Kemudian satukan semua sekali bahan termasuk ikan dan timun/taugeh kasar dengan air secukupnya. Petua dolu-dolu bahan bahan mesti digaul sebati dengan menggunakan tangan.

Masak dengan api perlahan sehingga ianya mendidih dan merenih dengan agak lama.

Masukkan sedikit garam dan secubit gula. Sesuaikan rasa dan bolehlah diangkat dan dihidangkan dengan nasi putih panas panas.http://ramuanbonda.blogspot.my/2015/10/ikan-patin-masak-tempoyak-versi-perak.html

Itik Jelapang Padi - Majalah 3

 Resepi Itik Panggang

 Resepi : Itik Panggang
Olahan : Amie's Little Kitchen

Bahan-bahan:
1 ekor itik - bersihkan & toskan sehingga kering
5 cm halia - diketuk
7 biji bawang putih - ketuk
2 sudu makan mentega

Bahan pemerap:
1 sudu makan lada putih - tumbuk
3 ulas bawang putih - tumbuk
3 cm halia - tumbuk
1 sudu teh five spices
2 sudu makan sos tiram
1 sudu makan madu
2 sudu makan kicap manis Cap Kipas Udang
1 sudu makan serbuk pati ayam MAGGI Cukup Rasa

Cara:
1. Rebus itik bersama halia dan bawang putih ketuk sehingga empuk.
2. Keluarkan itik dan toskan seketika.
3. Lumurkan seluruh daging itik dengan bahan pemerap dan biarkan seketika.
4. Panggang itik di dalam oven menggunakan api sederhana selama 30 minit. Lumurkan dengan mentega sekiranya kulit itik kelihatan mengering. Jika suka kulit itik yang garing, boleh panggang lebih lama.http://salamisimon1.blogspot.my/2013/02/itik-panggang.html

Bizarre Foods - Senegal

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Chez Amy takes Dakar’s multi-cultural influence to an inspiring level.

The French colonization of Vietnam, Lebanon and Senegal left a
definitive stamp on Senegalese cuisine. At Chez Amy, you can experience a
confluence of the country’s colonial influences in one amazing bite.
The hole-in-the-wall food stand near Dakar’s Castor Market sells a few
of Senegal’s favorite street foods, fataya and nem. Fataya
are a Lebanese empanada-like snack, popularized when France gained
control of Lebanon after World War I, spurring immigration to Senegal. Nem are crispy fried spring rolls that arrived with refugees from Vietnam in the 1970s. The fataya
we tried at Chez Amy, stuffed with a spring roll filling of beef and
noodles, were like exploring Senegal’s food history in one bite. When
eating your way through Dakar, put this stand at the top of your list
for a mid-afternoon snack and a taste of this city’s ubiquitous
multi-cultural influences.http://andrewzimmern.com/2016/06/28/taste-senegal-one-bite/

BIZARRE FOODS - MOROCCO

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Moroccan cuisine

From Wikipedia, the free encyclopedia

Location of Morocco

Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.^[1] Moroccan cuisine is typically a mix of Arabic, Andalusian, Berber and Mediterranean cuisines with a slight European and Subsaharan influence.

Ingredients

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits.^[2] As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country.^[3][4]

Flavorings

See also: List of Moroccan dishes

Spices at central market in Agadir

Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients — like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes — are home-grown, and are being exported internationally. Common spices include qarfa (cinnamon), kamoun (cumin), kharqoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira/felfla hemra (paprika), zenjelan (sesame seeds), qesbour (coriander), zaafran beldi (saffron), massia (mace), qronfel (cloves), basbas (fennel), Nnafaâ (anise), elgouza (nutmeg), zaâter (oregano), felfla soudania (cayenne pepper), and Ourka sidna moussa (bay laurel). "helba" fenugreek, 27 spices are combined to form the "celebrated" Moroccan spice mixture ras el hanout.^[5]
Common herbs in Moroccan cuisine include naanaa (mint), maadnous (parsley), quesbour (coriander), fliyo (peppermint), merdedouch (marjoram), kerouiya (caraway), ellouiza (verbena) and "salmia" (sage).

Structure of meals

A typical lunch meal begins with a series of hot and cold salads, followed by a tagine or Dwaz. Often, for a formal meal, a lamb or chicken dish is next, or couscous topped with meat and vegetables. Moroccans either eat with fork, knife and spoon or with their hands using bread as a utensil depending on the dish served. The consumption of pork and alcohol is not common due to religious restrictions.^[6]

Main dishes

Moroccan couscous

The main Moroccan dish most people are familiar with is couscous,^[7] the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.
Lamb is also heavily consumed, and since Moroccan sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have.^{[citation needed]}
Since Morocco lies on two coasts, the Atlantic and the Mediterranean, Moroccan cuisine has ample seafood dishes. European pilchard is caught in large but declining quantities.^[8] Other fish species include mackerel, anchovy, sardinella, and horse mackerel.^[9]
Other famous Moroccan dishes are Pastilla (also spelled Basteeya or Bestilla), Tanjia and Harira, a typical heavy soup, eaten during winter to warm up and is usually served for dinner, it is typical eaten with plain bread or with dates during the month of Ramadan. Bissara is a broad bean-based soup that is also consumed during the colder months of the year.^[10]
A big part of the daily meal is bread. Bread in Morocco is principally made from durum wheat semolina known as khobz. Bakeries are very common throughout Morocco and fresh bread is a staple in every city, town and village. The most common is whole grain coarse ground or white flour bread or baguettes. There are also a number of flat breads and pulled unleavened pan-fried breads.
In addition, there are dried salted meats and salted preserved meats such as kliia/khlia^[11] and g'did, which are used to flavor tagines or used in "el ghraif", a folded savory Moroccan pancake.

Salads

Salad asorti, served in Beni Mellal

Salads include both raw and cooked vegetables, served either hot or cold.^[12] Cold salads include zaalouk, an aubergine and tomato mixture, and taktouka (a mixture of tomatoes, smoked green peppers, garlic and spices) characteristic of the cities of Taza and Fes, in the Atlas.^[12]

Desserts

Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal ("gazelle's horns"), a pastry stuffed with almond paste and topped with sugar. Another is "Halwa chebakia", pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds; it is eaten during the month of Ramadan. Coconut fudge cakes, 'Zucre Coco', are popular also.

Seafood

Morocco is fortunate to have over 3000 km of coast line. There is an abundance of fish in these coastal waters with the sardine being commercially significant as Morocco is the world's largest exporter.^[13] At Moroccan fish markets one can find, sole, swordfish, tuna, tarbot, mackerel, shrimp, congre eel, skate, red snapper, spider crab, lobster and a variety of mollusks.

Assorted seafood in Morocco at the Marché Central in Casablanca

Drinks

Main article: Moroccan tea culture

The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps.^[14] Morocco has an abundance of oranges and tangerines, so fresh orange juice is easily found freshly squeezed and is cheap.

Mint tea

Snacks and fast food

A food stall in the Djemaa el Fna

Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square in Marrakech. Starting in the 1980s, new snack restaurants started serving "Bocadillo" (a Spanish word for a sandwich). Though the composition of a bocadillo varies by region, it is usually a baguette filled with salad and a choice of meats, Mozarella, fish (usually tuna), or omelette.^[15]
Dairy product shops locally called Mhlaba, are very prevalent all around the country. Those dairy stores generally offer all types of dairy products, juices, and local delicacies such as (Bocadillos, Msemen and Harcha).^[16]
In the late 1990s, several multinational fast-food franchises opened restaurants in major cities.^[17]

Moroccan food abroad

Moroccan cuisine has influenced the cuisine of Algeria, specially that of the towns near the Moroccan border in the west^[18].
Couscous is one of the most popular North African dishes globally. Markets, stores and restaurants in Europe, especially in France and lately the United Kingdom, feature lamb tajine, bastilla, and couscous.
Paula Wolfert, prolific American author of nine cookbooks (two on Moroccan cuisine), helped enable Moroccan-Americans to enjoy their native cuisine with ease. Couscous and Other Good Food from Morocco was published in 1973 and is still in print; it was added to the James Beard Hall of Fame in 2008. Her Food of Morocco came out in 2011 and won the 2012 James Beard Award for Best International Cookbook.^[19] Wolfert appeared on the Martha Stewart Show to demonstrate cooking in clay.
Raised between Fez and San Sebastian, chef Najat Kaanache has served as an unofficial culinary ambassador of Morocco, sharing Moroccan flavors and cooking techniques with many of the world's top chefs during her pilgrimage through the best restaurant kitchens of Spain, Denmark, the Netherlands and the US.^{[20]https://en.wikipedia.org/wiki/Moroccan_cuisine}

Bizarre foods Africa

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Local favourites

Meat or chicken stews are popular in Uganda served with rice, chapatti, ugali (a stiff maize porridge) or matoke (a cooked plantain/banana mash). For a sweet dish, locals enjoy a type of doughnut called mandazi.





With Uganda’s many lakes and rivers, fish are an important food. Local fish include the Nile perch, tiger fish and the ngege tilapia. A favourite recipe serves tilapia with a peanut sauce.





Soft fizzy pops are widely drunk in Uganda for cold drinks, with

lager beer the most popular alcoholic beverage. Though many Ugandans

grow coffee beans for a living, chai or tea is the favoured hot drink, brewed very sweet and milky.



 http://www.our-africa.org/uganda/food-daily-life

Uganda’s Sharp-Toothed, Walking, & Air-Breathing Fish: The Lungfish

 

Celebrated for its abundant biodiversity, Uganda’s

Lake Victoria once boasted the most diverse fish environment on the

planet. And among the many species of fish living here today is the

lungfish. This unique fish is a living evolutionary example of how fish

can transition from breathing in the water to breathing air.





They get their name from their ability to breath air, using their air

bladder as a lung (as opposed to breathing through their gills), which

most fish use for buoyancy in swimming. In fact, if held underwater and

prevented from getting air, this fish can actually drown.





In terms of its appearance, the lungfish has an elongated body that

is similar to an eel, with pectoral and pelvic fins that are

thread-like, with soft scales. Using their pectoral and pelvic fins,

they have the ability to crawl along the bottom of the ocean or on land,

or swim like an eel. The larger of the species can grow to about 6 feet

long.





And one of the most fascinating facts about the lungfish is that it

can live out of water for months at a time in burrows of hardened mud

under a dried-up streambed, sealing themselves in a mucous-lined burrow.

During this time, they have the ability to greatly reduce their

metabolic rate. There are only three genera of lungfish alive today,

each found on a single continent. Aside from Africa, the lungfish can be found in Australia and South America.





Local villagers depend on this fish as a sustainable food source.  In

many areas of Africa, knowing where to find food is the key to

survival. In addition to Lake Victoria, these fish typically inhabit

other large lakes in the area as well as shallow waters, such as swamps

and marshes, and can be found in rice paddies, as well. In fact,

fishermen will actually dig holes in these low swampy areas to cultivate

lungfish.







Native African villagers dig up the lungfishes by looking for signs

of a burrow and then wade into the boggy water and reach blindly down

into the muddy bottom, feeling for the fish. This is very tricky

business because the lungfish have very sharp teeth that can actually

take a finger off if you are not careful!





Lungfish are said to be rather strong in taste, so you either love them or hate them. In Uganda,

the lungfish is associated with men and manhood, and, therefore, only

men
eat lungfish. It is considered by females to be a “sister
fish.”http://www.hillsofafrica.com/blog/ugandas-sharp-toothed-walking-air-breathing-fish-the-lungfish